SPICY BRUSSELS SPROUTS WITH SOUR CREAM CURRY

SPICY BRUSSELS SPROUTS WITH SOUR CREAM CURRY image

Categories Avocado

Yield 6 people

Number Of Ingredients 21

Baked Brussels:
1 1/2 lb Brussels, cut in 1/2 inch dice or slightly smaller
2 tbsp. cumin
1/2 tbsp. salt
1.2 tsp cayenne
2 tsp mango powder
1 tbsp. cooking oil
Sour Cream Curry:
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)
1 tsp ground 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:

Sprouts: Preheat oven to 400 degrees. In a large bowl, toss Brussels with oil. Mix cumin, salt cayenne and mango powder together then toss with sprouts. Spread on large baking tray. Bake for 15 minutes, carefully stirring them once after 6 minutes. the spices should be cooked and the sprouts slightly dry but not wilted. remove from the oven and set aside. Sour cream curry: 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 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 seeds 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.