Recipe courtesy of Bal Arneson
Indian Brussels Sprouts
Total:
15 min
Prep:
5 min
Cook:
10 min
Yield:
4 servings
Level:
Easy
Total:
15 min
Prep:
5 min
Cook:
10 min
Yield:
4 servings
Level:
Easy
Total:
15 min
Prep:
5 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 tablespoons grapeseed oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 tablespoon coriander seeds, crushed with hands
  • 1 tablespoon dried fenugreek leaves
  • 1 teaspoon smoked paprika
  • A pinch of salt
  • A pinch of pepper
  • 1 pound Brussels sprouts, trimmed and cut in half

Directions

Place a skillet over medium heat and add the oil. When it is hot, add the garlic and ginger and cook for 2 minutes. Add the coriander, fenugreek, paprika, salt and pepper and cook for 30 seconds. Add the Brussels sprouts and 1/2 cup water and cover with a tight-fitting lid. Let steam until the sprouts are bright green and tender-crisp, 6 to 8 minutes.

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