Name: Indian Spiced Pan-Fried Brussels Sprouts
Yield: Serves 4 as a side
Cuisine: Indian
Ingredients: handful of fresh coriander, chopped; ¼ tsp garam masala; ¼ tsp salt, or to taste; 2 tsp fresh lemon juice; ½ tsp brown mustard seeds; 1 or 2 green bird’s eye chillies, slit with a sharp knife; 1 large or 2 small garlic clove(s), chopped; 500 g Brussels sprouts, outer leaves removed and halved; 2 tbsp sunflower or coconut oil; 2 or 3 curry leaves (optional); ¼ tsp ground turmeric

Preparation info

Serves
4
as a side

Difficulty
Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

All brassicas work well with Indian spices, especially mustard seeds and chilli. This makes a good side dish for an Indian meal along with some boiled basmati rice. Or try stuffing it into a pitta bread with a dollop of yoghurt for a quick lunch.

Ingredients

2 tbsp sunflower or coconut oil
½ tsp brown mustard seeds

Method

Heat the oil in a pan, but don’t let it smoke. Reduce to a medium heat and add the mustard seeds, garlic, chillies and curry leaves (if using); there should be a sizzle and a crackle – watch out for splattering hot oil.

Add the sprouts and stir to coat with the spiced oil, then sprinkle over the turmeric, garam masala and salt. Add a