SOUR CREAM CURRY (TO BE SERVED WITH SPICY BRUSSELS CRUMBLE)

SOUR CREAM CURRY (TO BE SERVED WITH SPICY BRUSSELS CRUMBLE) image

Categories Avocado

Yield 6 people

Number Of Ingredients 11

1/2 cup sour cream
1/2 cup buttermilk
1/3 cup cooking oil
1 cup chopped onion (1 medium)
2 tbsp. finely chopped garlic (6 medium cloves)
2 cups pureed tomatoes (not crushed!!!)
2 tbsp. ground yellow mustard seeds (optional)
2 tsp salt
1 1/2 tbsp. garam masala or ground cumin
1 tsp ground fenugreek seeds (optional)
3 1/2 cups water

Steps:

In a medium bowl, combine sour cream and buttermilk. Set aside. Heat oil in a medium pot on medium high for 45 seconds. add onion and sautÃ© for 5 minutes, or until garlic is also golden brown. Stir in pureed tomatoes (or the list of three subs), mustard seeds, cayenne, salt, garam masala (or cumin) and fenugreek seeds and sautÃ© for 5 minutes, or until oil glistens on top. Stir in water (if you have not used subs) 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 cour cream buttermilk mixture. stir well, then pour the sour cream buttermilk mixture into the pot of curry. Using a whisk, mix well and simmer, stirring continuously, for 5 minutes, or until the curry reaches a gentle boil. remove from the heat. Top baked Brussels sprouts with sour cream curry and serve immediately.