Ingredients

The following ingredients have 6 Servings
  • 1 pound Brussels sprouts ((use the smallest you can find. If you can only find large ones halve them for quicker cooking))
  • 1 medium red onion (finely diced)
  • 1 tbsp coconut oil
  • 1 tsp black mustard seeds
  • 2 tbsp cilantro (minced)
  • 4 cloves garlic (smashed with a knife or in a mortar and pestle until they are almost a paste)
  • 1 sprig curry leaves ((about 12 individual leaves, optional))
  • 2 medium tomatoes ((diced))
  • 1/2 tsp turmeric
  • 1/2 tsp cayenne ((or paprika))
  • 2 tsp garam masala
  • 1/2 cup raw cashews
  • 14 oz coconut milk
  • Salt to taste
  • Juice of 1 lemon ((or lime))

Instruction

  • Heat the oil in a wide saucepan and add mustard seeds. When they sputter, add the cilantro, curry leaves if using, and garlic. Saute for a minute.
  • Add the onions and saute for a minute until they begin to turn translucent. Add the tomatoes and powdered spices-- the garam masala, cayenne and turmeric. Saute, stirring frequently, until the tomatoes release most of their liquid and get pulpy.
  • Add the cashews, Brussels sprouts and some salt to taste. Cover the saucepan to let the Brussels sprouts get tender, around 5-8 minutes. Stir occasionally to make sure nothing's sticking to the bottom. If necessary, add a couple of tablespoons of water to the pan.
  • Add half the coconut milk and let the sauce come to a simmer. Check if the Brussels sprouts are tender by piercing one with a fork in the center. Add the remaining coconut milk and just warm through without letting the stew boil.
  • Check salt and add more if needed.
  • Serve the stew hot with some rice or bread. Squeeze on some lemon or lime juice over the stew while serving.