Curried Caramelized Brussels Sprouts
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
2
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Calories
179 kcal
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Course
Side Dish, Main Course
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Cuisine
Indian
Curried Caramelized Brussels Sprouts
Description
The Curried Caramelized Brussels Sprouts feature Brussels sprouts that are first cooked in oil with cumin seeds to develop a browned, caramelized flavor. Onions, garlic, and green chili are sautéed with turmeric, garam masala, and cayenne, building a fragrant spice base. Tomatoes and water are added to create a saucy mixture that steams the Brussels sprouts until tender but still retaining some texture. Fresh garnishes like cilantro, lemon juice, and pepper flakes enhance the layered flavors and provide brightness.
The cooking method balances both caramelization and gentle steaming, which softens the sprouts while maintaining a caramelized edge. Variations on spices like garam masala can be used based on preference. The final dish has a complex mix of mild heat, earthiness from cumin and turmeric, and a slight tang from lemon garnish.
This preparation makes a versatile side that can complement vegetarian or meat-based Indian meals. It is suitable as a vegetable side or a lighter dish alongside curry and rice. The layered spices and caramelized texture make it distinctive from plain sautéed Brussels.
For a saucier version, doubling the sauce ingredients can be done, and creaminess can be introduced by folding in cashew cream. Adjusting salt and spice levels towards the end allows personal taste tuning.
Ingredients
- 2 tsp neutral cooking oil divided, generic cooking oil
- 1/2 tsp cumin seeds
- 1 lb Brussels sprouts
- 1/2 cup onion chopped
- 2 cloves garlic
- 1/2 green chili
- 1/2 tsp Turmeric
- 1/2 tsp garam masala or use spices and blends like curry powder, jamaican curry powder, ethiopian berbere for variation
- 1/3 tsp cayenne pepper
- 1/2 tsp salt divided
- 1 tomato diced, large
- 1/2 cup water or more
- cilantro pepper flakes, lemon juice for garnish
Instructions
- Remove outer leaves and tough stems from the brussels sprouts. Slice into half if large.
- Heat 1 tsp oil in a large skillet over medium high heat. When hot, add cumin seeds and mix for a few seconds. Add the Brussels sprouts and cook for 4-5 minutes or until brown on some sides. Stir, Then cover and steam for a minute. Remove carefully from skillet.
- Add 1 tsp oil and heat over medium heat. Add onion, garlic, chili and a good pinch of salt. Cook until translucent.
- Add the spices and 1/4 tsp salt and mix in. Add the tomatoes and 1/4 cup water and cook until tender. Mash the larger tomato pieces.
- Add the brussels, 1/8 tsp salt, and 1/4 cup more water. Mix well, cover and cook to steam for 4 to 5 mins. Taste and adjust salt and flavor. Add more sal or garam masala as needed. Steam for a bit longer if the brussels are not cooked to preference.
- Take off heat. Garnish with cilantro, pepper flakes, lime and serve. Serve with a curry of choice such as chickpea coconut curry or serve as a side with vegan meatloaf.Store: Refrigerate for upto 3 days.
Notes
- To increase sauce quantity, double the sauce ingredients except cayenne pepper.
- For a creamier texture, fold in 1/4 cup cashew cream into the sauce and simmer gently.
- Taste and adjust salt and garam masala toward the end of cooking for preferred flavor balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 29g | 10% |
| Protein | 9g | 18% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 655mg | 27% |
| Potassium | 1086mg | 23% |
| Fiber | 11g | 44% |
| Sugar | 9g | 18% |
| Vitamin A | 2347IU | 47% |
| Vitamin C | 206mg | 229% |
| Calcium | 116mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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