This recipe takes its cue from classic South Indian curry dishes. The Brussels sprouts retain a hint of bite in the center, while the garam masala and onion add a sweetness that offsets the sprouts' flavor nicely.
Yield: serves 4
Time: 40 minutes
- 3 Tbsp. extra-virgin olive oil
- 1 lb. Brussels sprouts, outer leaves removed and halved lengthwise
- <sup>1</sup>⁄<sub>4</sub> tsp. black mustard seeds
- <sup>1</sup>⁄<sub>4</sub> tsp. whole cumin seeds
- <sup>1</sup>⁄<sub>8</sub> tsp. ground cumin
- <sup>1</sup>⁄<sub>8</sub> tsp. ground chile powder
- <sup>1</sup>⁄<sub>4</sub> tsp. ground turmeric
- 1 bay leaf
- <sup>1</sup>⁄<sub>8</sub> tsp. garam masala
- <sup>1</sup>⁄<sub>8</sub> tsp. ground coriander
- 1 medium red onion, chopped
- 4 cloves garlic, minced
- 1 (2-inch) piece ginger, peeled and minced
- 1 ripe tomato, chopped
- 2 tsp. kosher salt
- 2 Tbsp. cilantro, chopped
- In a medium skillet, heat 1 tablespoon oil over high. Add the Brussels sprouts, cut-side down. Lower the heat to medium and let the sprouts brown, 5 minutes. Remove the sprouts from the skillet and let cool.
- In the same skillet, heat 1 tablespoon oil over medium, add the mustard seeds and whole cumin seeds, and toss until fragrant, 20 seconds. Stir in the ground cumin, chile powder, turmeric, bay leaf, garam masala, and coriander, and cook for another 5 seconds. Increase the heat to medium-high, add the onion, garlic, and ginger, and cook, stirring occasionally until the onion is translucent, 6 minutes. Add the tomato and continue cooking until the onion starts to caramelize and the tomato is reduced, 7 minutes more. Stir in the remaining 1 tablespoon oil. Add the Brussels sprouts and season with the salt; cook for 1 minute. Remove from the heat, top with the cilantro, and serve warm.
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