Brussels Sprouts with Turmeric and Chiles

Can you transform Brussels Sprouts into an Indian side or subji? Yes...a resounding yes. These mini cabbages take on ethereal qualities when sauteed with Indian spices. It is a mini cabbage, having the same texture and taste, with an extra edge.   All it takes is a little imagination. And a lot of Brussels! 

BRUSSELS SPROUTS WITH TUMERIC AND CHILES

Serves 4

DF, GF, VN, WF, VG

1 lb Brussels Sprouts

3 teaspoons Canola Oil

2-3 dried Red Chiles

1/2 teaspoon Mustard Seeds

4-5 Curry Leaves

1/2 teaspoon Turmeric powder

1/2 teaspoon Kosher Salt

Trim the root ends of the sprouts. Quarter sprouts lengthwise into mini wedges. Use loose leaves as well.

Heat oil in a saucepan. I find nonstick works the best as I do not add any water.

When oil shimmers  drop red chiles and mustard seeds into oil. Wait for the seeds to pop. Allow the oil to take on chile flavors.

Add curry leaves and turmeric to oil. 

Wait a few seconds, then add sprouts to oil. Toss sprouts so they are coated with oil and spices. 

Season with salt, stir again and cover saucepan with a tight fitting lid. 

Cook over a low flame, stirring often, for 15-20 minutes. 

Uncover and enjoy with dal and rice, roti or any which way you like.

We eat the sprouts with rice. It makes a pleasant change from cabbage. Honestly, we love the taste of Brussels.....so this one is a no-brainer.

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