Curried Brussels Sprouts Food

BRUSSELS SPROUTS, FLASH CURRIED

Brussels Sprouts, Flash Curried image

Sprouts are sort of flash fried, or stir-fried, or pan-seared, then flavored with curry. I can get the family to eat sprouts this way, and only this way. You can make it with fresh sprouts, too, but I haven't ever done so.

Provided by fluffernutter

Categories Vegetable

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 4

Ingredients

2 lbs Brussels sprouts, thawed or cooked and cooled
1/4 cup vegetable oil
1 teaspoon salt
1 tablespoon garam masala powder

Steps:

Heat the oil in an iron skillet or wok or other heavy-bottom saute pan or Dutch oven until very hot but not smoking.
Add the sprouts and sear them, stirring often, until they are sort of flash-fried. If they dry out and seem ready to burn, add a couple of tablespoons of water.
Add the salt and test a sprout for doneness.
Stir in the curry powder and cook 5 minutes longer.

BRUSSELS SPROUTS & CURRY

Brussels Sprouts & Curry image

Another different way to this underated vegetable that is hated by moist! Coconut milk can be substituted for cream for a healthier option.

Provided by Tisme

Categories < 30 Mins

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 9

Ingredients

12 Brussels sprouts
2 garlic, cloves. finely minced
2 shallots, finely chopped
3 tablespoons vegetable oil
1/2 teaspoon salt
1 tablespoon soy sauce
3/4 tablespoon curry powder
3 tablespoons cream
ice

Steps:

Prepare a bowl of ice water.
Cut brussels sprouts into halves and remove loose leaves.
Bring pot of water to boil, add brussels sprouts, adding the larger brussels sprouts to water first. Blanch in hot water for just about 10 seconds .
Stir the boiling water and sprouts, then immediately drain brussels sprouts and add to prepared ice bath. When cooled, remove brussel sprouts and place on paper towels to dry.
Heat pan , add the oil.when oil is heated add minced garlic and shallots and fry until brown. Add brussels sprouts,to the mix and toss.
Add soy sauce, salt and curry powder. Toss brussels in pan very well and cook quite quickly, but only about 1 minute . Do not overcook!
Remove from heat, add the cream toss and put back on the heat for about 30 seconds and toss again.
Serve hot.

Nutrition Facts : Calories 272.2, Fat 19.1, SaturatedFat 4.8, Cholesterol 16.6, Sodium 754.7, Carbohydrate 23.1, Fiber 3.6, Sugar 2, Protein 6.2

CURRIED BRUSSELS SPROUTS

Curried Brussels Sprouts image

This recipe was an experiment that really worked. It's our new favorite brussels sprouts preparation. The secret is to caramelize the brussels sprouts. The Indian spices give the sprouts a nice zing. But it's not too spicy hot. I use Chhaya's All Purpose Curry Powder, but you could use any South Indian spice mixture. Chhayas' mix consists of roasted and ground corriander, chili and channa dal.

Provided by alvinakatz

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb Brussels sprout, trimmed and halved
1/4 onion, chopped fine
1 tablespoon vegetable oil
1/2 lemon
1/2 teaspoon kosher salt
1 teaspoon curry powder
1 cup water
1/4 teaspoon vegetable oil
1/4 teaspoon mustard seeds
1/4 teaspoon Urad Dal (aka black graham)

Steps:

Saute onions in oil until transparent.
Add brussels sprouts and cook on medium heat until starting to brown, but aren't charred.
Add salt and the all-purpose curry powder.
Add water, cover, and steam until water is absorbed and the sprouts are brown, soft, and creamy.
Heat 1/4 teaspoon oil in a small pan.
When hot, add the mustard seeds.
When they start to pop or turn grey, add the urad dal. Cook until dal is light brown. (You can omit the urad dal if you don't have any handy.).
Pour "sputtered" ingredients into the sprouts.
Add squeezed lemon juice and stir and serve.

Nutrition Facts : Calories 82.5, Fat 4.4, SaturatedFat 0.6, Sodium 243.9, Carbohydrate 10.7, Fiber 4, Sugar 2.3, Protein 3.3

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