OVEN BAKED BRUSSELS WITH SOUR CREAM CURRY

OVEN BAKED BRUSSELS WITH SOUR CREAM CURRY image

Categories Avocado

Number Of Ingredients 20

Brussels:
1 1/2 lbs Brussels sprouts, diced in 1/2 " pieces
2 tbsp. ground cumin
1/2 tbsp. salt
1/2 tsp cayenne
2 tsp mango powder
1 tbsp. cooking oil
Curry:
1/2 cup sour cream
1/2 cup buttermild
1/3 cup cooking oil
1 cup (1 medium) chopped onion
2 tbsp. finely chopped garlic (6 medium cloves)
2 cups pureed tomatoes (not crushed!!!)
2 tbsp. ground yellow mustard seeds (optional)
1 tsp cayenne
2 tsp salt
1 1/2 tbsp. garam masala or ground cumin
1 tsp fenugreek seeds (optional)
3 1/2 cups water

Steps:

Sprouts: Preheat oven to 400 degrees. Toss Brussels with everything and spread on large baking tray. Bake for 15 minutes, stirring after 6. remove when slightly dry but not wilted and set aside. Curry: heat oil in a medium opt on medium high for 45 seconds. Add onion and sautÃ© for 5 minutes or until golden brown. add garlic and sautÃ© for 2 or 3 minutes, or until garlic is also golden brown. Stir in tomatoes, mustard seeds, cayenne, salt, garam masala (or cumin) and fenugreek and sautÃ© for 5 minutes or until oil glistens on top. Stir in water and bring to a boil. Reduce the heat to low and simmer for 5 minutes. To prevent curdling, spoon about 3 tbsp. of the hot curry into the sour cream mixture. Stir well, then pour the sour cream mixture into the pot of curry. Using a whisk, mix well and simmer, stirring constantly for 5 minutes, or until the curry reaches a gentle boil. Remove from Heat. Naan: brush both sides with olive oil and bbq for a minute or two eon each side Cut naan into triangle shapes, put spoonful of Brussels on top then top with sauce. If using rice, simple serve Brussels on top of rice, then top with sauce