SOUR CREAM CURRY (TO SERVE OVER BRUSSELS SPROUTS CRUMBLE)

SOUR CREAM CURRY (TO SERVE OVER BRUSSELS SPROUTS CRUMBLE) image

Categories Avocado

Yield 6 people

Number Of Ingredients 12

1/2 cup sour cream
1.2 cup buttermilk
1/3 cup cooking oil
2 cup chopped onion (1 medium)
2 cups pureed tomatoes (not crushed!)
2 tbsp. ground yellow mustard seeds (optional)
1 tsp cayenne (optional)
2 tsp salt
1 1/2 tbsp. garam masala or cumin
1 tsp ground fenugreek seeds (optional)
3 1//2 cups water
8 pieces naan bread

Steps:

In a medium bowl, combine sour cream and buttermilk and set aside. Heat oil in a medium pot on medium high for 45 seconds, or until golden brown. add garlic and sautÃ© for 2 to 3 minutes, or until garlic is also golden brown. Stir in pureed tomatoes (or the above listed 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 (unless you have 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 sour 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 right away (over rice as a side dish or over naan as an appy)