Subj : Easy Brussels Sprouts Curry
To   : All
From : Ben Collver
Date : Wed Sep 06 2023 10:38:08

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Easy Brussels Sprouts Stew
 Categories: Indian, Stew
      Yield: 1 Batch

      1 lb Small Brussels sprouts *
      1 md Red onion; finely diced
      1 tb Coconut oil
      1 ts Black mustard seeds
      2 tb Coriander leaves; minced
      4 cl Garlic; smashed to a paste
     12    Curry leaves; (optional)
      2 md Tomatoes; diced
    1/2 ts Turmeric
    1/2 ts Cayenne; or any red pepper
           -powder
      2 ts Garam masala **
    1/2 c  Raw cashews
     14 oz Can coconut milk
      1 tb Coconut oil
           Salt to taste
      1    Lemon or lime

  * If you can't find the teeny brussels sprouts, use the large ones
    but halve them for quicker cooking.

  ** Can substitute with curry powder or even sambar powder--they will
    all result in flavor differences but will all be delicious versions
    of each other.

  Heat the oil in a wide saucepan and add mustard seeds. When they
  sputter, add the coriander leaves, 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.

  Recipe by Vaishali Honawar

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