jump to navigation

Curried Brussels Sprouts January 22, 2009

Posted by panterazero in all-in-one, exotic!, herbs & spices, Kip of the Week, tomato, vegan.
1 comment so far

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


KotW: Eggplant & Pepper Salad July 31, 2008

Posted by schizodigestive in herbs & spices, Kip of the Week, salads, vegan.
1 comment so far

NB: I chose this for today’s post over Kip’s excellent Beef & Lime pasta salad for one very good reason: In the heat of the day, after a long and mildly tedious stretch of work, this one sounded yummier. Schizodigestive’s brilliant, uncompromising editorial standards are working hard for you.

I’ve roasted an eggplant over open flame several times now, with great success. But what to do with a perfectly roasted eggplant once you have it? Well, here’s one idea: an alternative to the Turkish white bean salad.

Roast one medium-to-large eggplant. Let it cool while you do the rest of this. Also, start warming about a quart of water in a small saucepan.

One 15-ounce can white beans (cannellini)

Drain the beans in a strainer or colander, rinse them and let them drain again.

Prepare dressing:

One-half cup good olive oil
one-half cup red wine vinegar
two tablespoons whole-grain mustard
one large clove garlic, pressed
one-quarter teaspoon dried tarragon, crushed
salt and black pepper to taste

In a large bowl, mix all ingredients, then gently mix the drained beans with the dressing. Let this sit while you prepare:

Three or four medium carrots, peeled and diced

Parboil the diced carrots for three minutes, drain, add to the beans and dressing. Top, skin, and chop the eggplant, and add that. Finally, chop

Two to three roasted red or yellow peppers (from a jar, unless you feel like making your own)

Add the chopped peppers to the mixture and stir thoroughly. If you have 20 minutes to half an hour to let it sit, so much the better, but it can certainly be served immediately. Serve on romaine leaves or mixed greens.

(c) /KC July 2008