Saturday, March 13, 2010

Brussels Sprout Curry


Brussels sprouts belong to the same species as cabbage, collard greens, broccoli, kale, and kohlrabi. They

contain good amounts of vitamin A, vitamin C, folic acid and dietary fibre. Moreover, they are believed to

protect against colon cancer, due to their containing sinigrin. Collard green falls under green leafy

vegetable and is very ideal to include in diet generously even if you watching your carb intake.

Very good vegetable for people with diabetes.

If you are person who doesn’t like this vegetable try this curry out and i am sure you will fall in love with it,

Very simple to make just steam them spice it up with and enjoy.

Preparation Time – 5 minutes

Cooking Time – 15-20 Minutes

Serves – 4


Brussels sprouts – 1 pound

Turmeric powder – 1/2 tsp

Curry powder – 1 1/2 tsp

Coconut Oil – 2 Tsp

Mustard seeds – 1/2 tsp

Urad Dal – 1 Tsp

Asafoetida pinch

Salt – 1 Tsp or more to your taste

Grated Coconut – 1 Tbsp

Curry leaves – 5 to 6


1) Wash, rinse and dry the Brussels sprouts and slice them into half (This was harvested in

our backyard they were very small and tender, so i did not slice them, but i normally slice

the store bought ones).

2) Add 1/2 tsp of salt and in a steamer, stem it for 10 minutes.

3) Heat a tsp of oil, add the mustard seeds and once they stop spluttering add the urad

dal and asafoetida.

4) To this add the steamed Brussels sprouts, salt, turmeric powder, curry leaves and

stir fry on high heat for 5 minutes.

5) Add the curry powder and saute for 2 minutes switch off the stove, now add the

grated coconut and serve hot.


Post a Comment

Twitter Delicious Facebook Digg Stumbleupon Favorites More

Design by Free WordPress Themes | Bloggerized by Lasantha - Premium Blogger Themes | Facebook Themes