Spicy Brussels Sprouts with Coriander
- Vegetable recipes
- Heart-healthy
- Low sodium
- Vegan
Stalwart brussels sprouts find new life with a touch of exotic spice.
Ingredients
- 3 tbsp (45 mL) peanut or vegetable oil
- 2 tsp (10 mL) black mustard seeds
- 2 cloves garlic, pressed, ground or grated into paste
- 2 tsp (10 mL) grated gingerroot
- 2 or 3 red hot peppers, thinly sliced in rounds (seeded, if desired)
- 1/2 cup (125 mL) minced fresh coriander
- 1 tsp (5 mL) ground coriander
- 1/2 tsp (2 mL) each ground cumin and salt
- 1/4 tsp (1 mL) each cayenne pepper, black pepper, turmeric and ground allspice
- 6 cups (1.5 L) halved trimmed Brussels Sprouts (2 lb/1 kg untrimmed)
- 1 tbsp (15 mL) lemon juice
- 2 tbsp (30 mL) coarsely chopped fresh coriander
Preparation
In wok or skillet, heat oil over medium heat; fry mustard seeds until seeds turn grey and begin to pop. Add garlic, ginger, hot peppers and minced coriander; stir-fry, stirring often, until mixture no longer smells raw, 2 to 3 minutes.
Stir in ground coriander, cumin, salt, cayenne, pepper, turmeric and allspice; fry for 30 seconds. Add Brussels sprouts; stir-fry until coated.
Sprinkle with 1/4 cup/60 mL water; cover and steam, stirring occasionally and sprinkling with water to prevent sticking, until brussels sprouts are tender, about 14 minutes.
Add lemon juice, tossing to coat. Transfer to serving dish; sprinkle with chopped coriander.
Makes 4 to 6 servings.
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