I told my mom that I just bought a cabbage on a stick and I ate 8 whole cabbages all by myself! She told me that I was exaggerating, but if it was true, she was going to stay clear of my fiber heavy down wind for a few hours! “Whew!” But don’t worry mamma, I only ate 8 mini cabbages or what most people call, brussels sprouts. “Hee! Hee!” My local market had some stalks of brussel sprouts and I left the market wielding this cool weapon of baby brussel bullets. Watch out! I can attack you from behind and pellet you with these mini bombs!
Brussels sprouts can make some people frown just from the slight raw, sulferish aroma. Worse yet, overcooking these cruciferous cuties and killing them to a mushy state can really make someone run for dear life. We’ve always loved brussels sprouts in different types of dishes, but only when they are tender. So blanching them for a few seconds, then followed by an ice bath not only helps tenderize the brussels before cooking, but it also adds a brilliant color to your dish. We created a curry brussels dish to play with some of our new Indian and Pakistani spices we discovered at our local Halal market.
These brussels were so tasty and we made another dish with some cream (or even coconut milk) and made a creamed, curried brussel sprouts dish. That was really tasty!! We ate lots and lots and we’ll be spending lots of time outdoors today while our brussels sprouts digest. 🙂
Curried Brussel Sprouts Recipe
Blanching brussels sprouts prior to cooking really adds to the tenderness and moistness of these mini cabbages. These can be eaten as a vegetable side dish or topped with rice or noodles.
About 12 brussels sprouts
2 cloves finely minced garlic
3 shallots or 1/2 medium chopped onion
3 Tablespoons grape seed oil (or any vegetable oil)
1 teaspoon salt
1 Tablespoon soy sauce
1 Tablespoon curry powder
3 tablespoons cream or coconut milk (optional)
1. Cut brusses sprouts in to quarters or halves. Separate cut section from loose leaves. Prepare bowl of ice water. Bring pot of water to boil, add larger sections of brussels sprouts to water first. Blanch in hot water for just about 3-5 seconds then immediately toss in loose leaves. Stir once, then immediately drain brussel sprouts and add to ice bath. Once cooled, remove brussel sprouts and blot dry with paper towels.
2. Heat pan , add oil then minced garlic and shallots will brown. Add brussel sprouts, toss in garlic/shallots, then add soy sauce, salt and curry powder. Toss brussels in pan very well and cook very quickly, for only about 1 minute. Do not over-cook! Remove from heat and enjoy.
3. For a creamier option, add about 3 stable spoons of coconut milk and cook for an additional 30 seconds.