Spicy Brussels Sprouts With Sour Cream Curry Food

CURRIED BRUSSELS SPROUTS

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.

SPICY BRUSSELS SPROUTS WITH SOUR CREAM CURRY

Steps:

• Sprouts: Preheat oven to 400 degrees. In a large bowl, toss sprouts with oil. In a smaller bowl, mix together cumin, slat, cayenne and mango powder. mix with sprouts and spread on large baking sheet. bake for 15 minutes, carefully stirring them once after 6 minutes. (The spices should be cooked and the Brussels sprouts slightly dry but not wilted.) Remove from the oven and set aside. Sour Cream Curry: Heat oil in a medium pot on medium high heat for 45 seconds. add onion and sauté for 5 minutes, or until golden brown. add garlic and sauté for 2 to 3 minutes, or until garlic is also golden brown. Stir in tomatoes, mustard seeds, cayenne, salt, garam masala (or cumin) and fenugreek seeds and sauté for 5 minutes, or until oil glistens on top. stir in water and bring to a boil. Reduce the heat to low and simmer for 5 minutes. to prevent curdling, spoon about 3 tbsp. of the hot curry into the sour cream mixture. Stir well, then pour the sour cream mixture into the pot of curry. Using a whisk, mix well and simmer, stirring constantly, for 5 minutes, or until the curry reaches a gentle boil. remove from the heat. Top baked sprouts with sour cream curry and serve immediately.

CREAMY BRUSSELS SPROUTS SOUP

Steps:

• Use a large saucepan to saute chopped onion and potato in the butter. Add Brussels Sprouts, broth, salt, papper and curry powder.
• Bring mixture to boil; reduce heat to simmer. Cover and let simmer 10-12 minutes.
• Cool to room temperature.
• Puree in small amounts in blender. Return to pan.
• In small bowl, combine egg yolk and whipping cream. Stir into pureed soup. Cook 4-5 minutes over medium-low heat, but do NOT let boil.
• Garnish with sour cream and paprika if desired.

SOUR CREAM CURRY (TO BE SERVED WITH SPICY BRUSSELS CRUMBLE)

Steps:

• In a medium bowl, combine sour cream and buttermilk. Set aside. Heat oil in a medium pot on medium high for 45 seconds. add onion and sauté for 5 minutes, or until garlic is also golden brown. Stir in pureed tomatoes (or the list of three subs), mustard seeds, cayenne, salt, garam masala (or cumin) and fenugreek seeds and sauté for 5 minutes, or until oil glistens on top. Stir in water (if you have not used subs) and bring to a boil. reduce the heat to low and simmer for 5 minutes. To prevent curdling, spoon about 3 tbsp. of the hot curry into the cour cream buttermilk mixture. stir well, then pour the sour cream buttermilk mixture into the pot of curry. Using a whisk, mix well and simmer, stirring continuously, for 5 minutes, or until the curry reaches a gentle boil. remove from the heat. Top baked Brussels sprouts with sour cream curry and serve immediately.

BRUSSELS SPROUTS IN SOUR CREAM (BELGIUM)

Steps:

• Put the sprouts in a steamer & cook for about 10-12 minutes or until just tender.
• About half way through the cooking time for the sprouts, in a large skillet fry the bacon for 5 minutes or until crisp, then remove the bacon to cool, & in the same skillet saute the chopped onion for several minutes.
• Crumble the cooled bacon & add it, along with the sprouts, to the skillet. Add the remaining ingredients & mix thoroughly.
• Serve warm.

BRUSSELS SPROUTS WITH SOUR CREAM SAUCE

Steps:

• Cook sprouts according to package directions and drain.
• In saucepan, saute onion in margarine about 4 minutes.
• Stir in flour, brown sugar, mustard and salt and pepper, mixing well.
• Gradually add milk, stirring constantly.
• Bring mixture to a boil; then simmer for 2 minutes.
• Reduce heat and add sour cream; just enough to heat through.
• Pour sprouts in serving dish and cover with cream sauce.

OVEN BAKED SPICY BRUSSELS SPROUTS WITH SOUR CREAM CURRY

Steps:

• Brussels: Preheat oven to 400 degrees. On a large baking tray, toss Brussels with cumin, salt, cayenne, mango powder and oil. Bake for 15 minutes, carefully stirring them once after 6 minutes. Remove from oven and set aside. Sour cream curry Ina medium bowl, combine sour cream and buttermilk. Set aside. Heat oil in a medium pot on medium high for 45 seconds. add onion and sauté for 5 minutes, or until golden brown. add garlic and sauté for 2 or 3 minutes, or until garlic is also golden brown. stir in tomatoes, mustard seeds, cayenne, salt, garam masala (or cumin) and fenugreek sees and sauté for 5 minutes, or until oil glistens on top. stir in water and bring to a boil. Reduce the heat to low and simmer for 5 minutes

BRUSSELS SPROUTS & CURRY

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.

SPICY BRUSSELS SPROUTS WITH SOUR CREAM CURRY

Steps:

• Sprouts: Preheat oven to 400 degrees. In a large bowl, toss Brussels with oil. Mix cumin, salt cayenne and mango powder together then toss with sprouts. Spread on large baking tray. Bake for 15 minutes, carefully stirring them once after 6 minutes. the spices should be cooked and the sprouts slightly dry but not wilted. remove from the oven and set aside. Sour cream curry: In a medium bowl, combine sour cream and buttermilk. Set aside. Heat oil in a medium pot on medium-high for 45 seconds. Add onion and sauté for 5 minutes, or until golden brown. Add garlic and sauté for 2 or 3 minutes, or until garlic is also golden brown. stir in tomatoes, mustard seeds, cayenne, salt, garam masala (or cumin) and fenugreek seeds and sauté for 5 minutes, or until oil glistens on top. stir in water and bring to a boil. reduce the heat to low and simmer for 5 minutes. to prevent curdling, spoon about 3 tbsp. of the hot curry into the sour cream mixture. stir well, then pour the sour cream mixture into the pot of curry. Using a whisk, mix well and simmer.