Curried Brussels Sprouts Recipe – Cabbage On A Stick

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.