One of my top prioritized job of this year is to create fusion recipes with the American veggies in the Indian style. This Indian Brussel sprouts recipe is the one I was waiting to share for a long time which fits into the fusion recipe category perfectly. This is a spicy coated Brussel sprouts is a delicious sidekick, will make you feel light and fresh.
Indian Brussel sprouts recipe is a convenient recipe for a party, potluck or for a trip. Very easy to put it together in barely in a few minutes. Another advantage is it just requires a beginner level expertise in cooking. If you have the basic knowledge of cooking and have the interest to try out new things, here you go, you are the perfect person to enjoy this recipe.
This Brussel sprout stir fry is an Indian style food cooked with warm tropical spices. After we tried once, you know what, I keep making them often as family likes this stir-fried vegetable a lot. So, I grab this in a lot whenever I happen to see them fresh in the stores.
This pan sauteed Brussel sprout has a great chewy texture, which is a really perfect pair with the grilled meat or Indian roti, rice.
Planning for a grand family reunion or simple weeknight dinner, this Indian Brussel sprouts matches completely to both these occasions.
Healthy vegan Brussels sprout’s flavor is mild and subtle, completely different from other typical Indian recipes.
You can serve this nutritive food as a side dish or appetizer. Add some lean protein to make it a healthy, skinny stand-alone meal.
Why you should make this Indian Brussel sprouts this week?
- This is easy to make.
- Simple and straight forward recipe, best even for the beginners.
- You can put it all together in a few minutes.
- It requires very simple ingredients that you may already in your pantry.
- Wholesome and does not load with fat or unhealthy components.
- Finally, it does taste awesome, that you will fall in love with.
Key ingredients for Brussel sprouts-Indian Style
Brussel sprouts. It is obvious that I do not need to mention the key ingredient. The freshness of the veggie decides the taste of the final dish. So, always choose good quality vegetables, not only for this Indian Brussel sprouts but for entire cooking. Farmer’s market or the local fresh produce stores are the great places to locate fresh Brussel sprouts.
Madras Curry powder. Madras curry powder is available in most grocery stores in the United States nowadays. This is a South Indian style spice powder that is mild and still with a wonderful aroma.
When thinking about the spices added to this curry recipe, madras curry powder would be the best of all choices. As this masala has a subtle flavor with the right mixture of spices. Everyone in my family loves the way that the masala is evenly coated with the vegetables and justifies it by retaining the original flavors of the vegetable.
If you do not have this spice powder for this Indian Brussel sprouts recipe, we can either make it at home or substitute with other ingredients. Soon I will come up with the recipe for madras curry powder.
1/2 a teaspoon of red chili powder and 1/2 teaspoon of coriander powder will also work as the instant substitute Madras curry powder.
Sunflower seeds. The texture enhancer of all recipes. We have used raw sunflower seeds. If you are using roasted seeds, then you can add at the end of the recipe. You may add pine seeds or walnuts as well.
The cooking oil. To preserve the flavors of Indian spices, it is good to use the cooking oil like vegetable oil, canola oil, and sunflower seed oil. Butter and ghee(clarified butter) is also the better companion, but note that it increases the calorie slightly.
Other Indian style recipes
- Instant Indian Crepe
- Indian potato peas curry
- Indian corn salad
- Indian cabbage curry
- Indian salmon curry
Addons and variations
- Indian Brussel sprouts have many choices to suit each palate. Cabbage, radish, asparagus are some of the other vegetables that blend well with this Brussel sprouts recipe.
- Sprinkle garam masala for a rich flavor.
- Adding fresh herbs like cilantro, mint leaves add a crisp natural aroma of the dish.
- Want to add some heat? throw in jalapeno slices or serrano peppers. Combine some heat elements is an incredible alternative for spicy tastebuds.
- Want to subtle down the flavor furthermore? add a blob of butter. This gives a nice rich feel and brings all the spices together in a simple way.
Dishes that go well with spiced Brussel sprouts
Meat. The dish is made for matching with grilled chicken. The pan-roasted Brussels pairs with the tandoori grilled chicken or lemon grilled chicken like heaven. Cedar plank grilled salmon, garlic pepper shrimp are all pairs nicely.
How to make Roasted Indian Brussel sprouts
Prepare the veggie. Wash and rinse the vegetable first. Cut them into half and remove the hard stem if any.
Cooking. Over medium flame, add cooking oil and sunflower seeds. Let them sizzle for a few seconds. Then toss Brussel sprouts and arrange all the bud’s flat surface to the pan. Then cover with the lid and cook for 5 minutes on low-medium heat, or until the bottom sides turn brown in color.
Then flip them to the other side and cook for another 5 minutes or until the veggies are cooked well.
Season. Now sprinkle salt, lemon juice, and Madras curry powder. And toss in high heat for a minute until the spices coat the sprouts well but without burning the spices.
Garnish. Garnish with cilantro, which adds up the flavor and gels nicely with the Madras curry powder
Serve. Serve hot with Indian flatbreads or meat.
Other simple veggie recipes
- Green tomato salsa
- Greek yogurt cucumber salad
- Fresco salad
- Chinese green bean salad
- Balsamic green bean
Indian Brussel sprouts
- 1 tbsp cooking oil
- 1 tbsp sunflower seeds raw
- 20 Brussel sprouts
- 1/2 tsp salt
- 1 tbsp lemon juice
- 1 tsp Madras curry powder
- 2 tbsp cilantro minced
- Chop off the stem and slice the sprout into half. Set aside.
- In medium heat and in a large skillet, add cooking oil and sunflower.
- Then add the sprouts. Toss them until they spread as a single layer facing the flat surface downwards.
- Cook for about 5 minutes until the bottom side becomes crisp and brown.
- Flip to the other side and cook again for another 4-5 minutes until the other side turns golden brown.
- Sprinkle salt, lemon juice, and Madras curry powder, and toss until the masala coats the sprouts evenly.
- Garnish with cilantro and serve hot,