Ingredients

The following ingredients have 4 Servings
  • 2 tsp oil (divided)
  • 1/2 tsp cumin seeds
  • 1 lb brussels sprouts
  • 1/2 cup chopped onion
  • 2 cloves of garlic
  • 1/2 green chili
  • 1/2 tsp turmeric
  • 1/2 tsp garam masala (or use spices and blends like curry powder, jamaican curry powder, ethiopian berbere for variation)
  • 1/3 tsp cayenne
  • 1/2 tsp salt (divided)
  • 1 large tomato (diced)
  • 1/2 cup or more water
  • cilantro (pepper flakes, lemon juice for garnish)

Instruction

  • Remove outer leaves and tough stems from the brussels sprouts. Slice into half if large.
  • Heat 1 tsp oil in a large skillet over medium high heat. When hot, add cumin seeds and mix for a few seconds. Add the Brussels sprouts and cook for 4-5 minutes or until brown on some sides. Stir, Then cover and steam for a minute. Remove carefully from skillet.
  • Add 1 tsp oil and heat over medium heat. Add onion, garlic, chili and a good pinch of salt. Cook until translucent.
  • Add the spices and 1/4 tsp salt and mix in. Add the tomatoes and 1/4 cup water and cook until tender. Mash the larger tomato pieces.
  • Add the brussels, 1/8 tsp salt, and 1/4 cup more water. Mix well, cover and cook to steam for 4 to 5 mins. Taste and adjust salt and flavor. Add more sal or garam masala as needed. Steam for a bit longer if the brussels are not cooked to preference.
  • Take off heat. Garnish with cilantro, pepper flakes, lime and serve. Serve with a curry of choice such as chickpea coconut curry or serve as a side with vegan meatloaf.Store: Refrigerate for upto 3 days.