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Curried Brussels Sprouts January 22, 2009

Posted by panterazero in all-in-one, exotic!, herbs & spices, Kip of the Week, tomato, vegan.
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Brussels sprouts can be one of the most assertively delicious vegetables that are easily available — even in winter.  Unfortunately, they also tend to be one of the most mistreated.  Your average brussels sprout ends up camouflage-green, soggy, leaky, smelling like overcooked cabbage and tasting worse.  What a sad fate for a truly aristocratic vegetable!  Forget steaming, or water in general, entirely, and do this instead.

two pounds very fresh brussels sprouts
four or five medium-to-large fresh tomatoes
two tablespoons corn or canola oil
two large, or three medium, shallots
two tablespoons curry powder
one-quarter teaspoon cayenne pepper, or one teaspoon chili powder
one 15-ounce can light coconut milk

Stand unopened can of coconut milk in saucepan full of warm water, possibly over very low heat.  (This is so all the coconut milk will come out of the can when you want to pour it in.)

Trim the stem end of the brussels sprouts and slice them in a food processor.  (They’ll come out a nice mix of slices and shreds, which is fine.)  Reserve.

Skin and chop tomatoes, but don’t drain.  Reserve, separately.

Mince shallots.  Mix thoroughly with curry powder and cayenne pepper or chili powder.

Heat oil in a wok or sauté pan.  Stir-fry shallot and spice mixture over medium heat just until everything starts to smell really good.  Add tomatoes with their liquid, turn up the heat, and stir-fry until almost all the liquid is gone.

Add brussels sprouts and stir-fry until green parts of sprouts are really bright green.

Pour in warm coconut milk and stir thoroughly until mixture is boiling.  Serve with rice or noodles.

© /KC January 2009

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Comments»

1. Alicia - January 22, 2009

Oh man, that sounds delicious. I’m going to have to try this, particularly since I lifted my self-imposed ban on brussels sprouts.


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