Best Curried Brussels Sprouts Recipes

Brussels Sprouts, Flash Curried image

Provided by fluffernutter

Categories Vegetable

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 4

2 lbs Brussels sprouts, thawed or cooked and cooled
1/4 cup vegetable oil
1 teaspoon salt
1 tablespoon garam masala powder

Steps:

Heat the oil in an iron skillet or wok or other heavy-bottom saute pan or Dutch oven until very hot but not smoking.
Add the sprouts and sear them, stirring often, until they are sort of flash-fried. If they dry out and seem ready to burn, add a couple of tablespoons of water.
Add the salt and test a sprout for doneness.
Stir in the curry powder and cook 5 minutes longer.

Curried Brussels Sprouts image

Provided by alvinakatz

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb Brussels sprout, trimmed and halved
1/4 onion, chopped fine
1 tablespoon vegetable oil
1/2 lemon
1/2 teaspoon kosher salt
1 teaspoon curry powder
1 cup water
1/4 teaspoon vegetable oil
1/4 teaspoon mustard seeds
1/4 teaspoon Urad Dal (aka black graham)

Steps:

Saute onions in oil until transparent.
Add brussels sprouts and cook on medium heat until starting to brown, but aren't charred.
Add salt and the all-purpose curry powder.
Add water, cover, and steam until water is absorbed and the sprouts are brown, soft, and creamy.
Heat 1/4 teaspoon oil in a small pan.
When hot, add the mustard seeds.
When they start to pop or turn grey, add the urad dal. Cook until dal is light brown. (You can omit the urad dal if you don't have any handy.).
Pour "sputtered" ingredients into the sprouts.
Add squeezed lemon juice and stir and serve.

Nutrition Facts : Calories 82.5, Fat 4.4, SaturatedFat 0.6, Sodium 243.9, Carbohydrate 10.7, Fiber 4, Sugar 2.3, Protein 3.3

Curried Brussels Sprouts image

Provided by Mikekey *

Categories Vegetables

Time 55m

Number Of Ingredients 16

3 Tbsp olive oil
1 lb brussel sprouts, outer leaves removed and halved lengthwise
1/4 tsp black mustard seeds
1/4 tsp cumin seeds
1/8 tsp ground cumin
1/8 tsp chili powder
1/4 tsp ground turmeric
1 small bay leaf
1/8 tsp garam masala
1/8 tsp ground coriander
4 clove garlic, minced
2-inch piece gingerroot, peeled and minced
1 medium red onion, peeled and chopped
1 ripe tomato, chopped
2 tsp kosher salt
2 Tbsp chopped fresh cilantro

Steps:

1. Heat 1 tbsp. olive oil on high in a large skillet with a lid. Add Brussels sprouts, cut side down. Turn the heat down to medium and let the sprouts brown, 5 minutes. Stir and cover; let steam another 5 minutes. Take the sprouts off the heat, remove from pan and let cool.
2. Heat 1 tbsp. olive oil in the same skillet, toss in the whole cumin seeds and the mustard seeds till fragrant, 20 seconds. Stir in the remaining spices and heat for another five seconds.
3. Add the garlic, ginger, and onion and cook on medium high heat, stirring occasionally till translucent, 6 minutes.
4. Add the tomatoes and cook on medium high heat till the onions start to caramelize and the tomatoes are reduced, 7 minutes.
5. Add the remaining olive oil and stir.
6. Add the browned Brussels sprouts and season with salt. Let cook until heated through, about 3 minutes.
7. Remove from heat, top with the chopped cilantro and serve warm.