Brussels Sprouts Stew is a creamy rich stew made with coconut milk and cashew nuts.It is a quick & easy recipe, perfect for dinner time in winter.Paired with Indian flat breads, it forms a delicious meal for a cold winter night.
Have you ever tried to make any recipe with this wonder veggie, Brussels sprouts ?
Brussels Sprouts are at the peak of their season from September to February, a classic Fall crop of the hardiest cabbage family.
Many a time I have pondered by the aisle that had these edible buds on display. They looked like miniature cabbages to me. I gave this veggie a try, for the first time.It turned out great & we actually enjoyed the taste of the curry, having never tasted the veggie before.
Table of Contents
Brussels Sprouts Stew|How to make
10
minutes15
minutes1109
kcal25
minutesIngredients
12 12 -15 Brussels Sprouts- 12 – 15( cleaned & washed)
1 1 Shallots/Onions – a few/big finely sliced
1 tbsp 1 Coconut Oil
1 1 Tomatoes pureed
2 2 ” Ginger
3 3 -4 pods Garlic
3 3 -4 Green Chilies
1 tsp 1 Jeera/Cumin seeds
1 tsp 1 Coriander seeds
1 tsp 1 Tamarind paste
3 tbsp 3 Desiccated Coconut
1 tsp 1 Cashew nuts
1 tbsp 1 Sambar powder
1 can 1 Coconut Milk
Salt to taste
1 tsp 1 Sugar to counter the bitter taste
Directions
- Select small, bright green sprouts with firm tender heads. Wash them clean & make cross slits on top after removing the hard stalk like portion beneath. Steam them for 10 minutes so they turn soft, yet do not loose the green color( cooking them will make them loose all their color as well as nutrient value)
- Now make a paste of Onions( half the onion), desiccated coconut, green chilies, ginger, garlic, cumin & coriander seeds, cashew nuts also adding sambar powder & tamarind paste to the mix.Set aside.
- Next fill the slit Brussels Sprouts with the blended paste along the slits one by one & allow it to sit for half an hour so that the flavors blend well within the tender leaves
- Warm some oil in a wok, fry the rest of the onions to a golden brown. Next add the pureed tomatoes & cook for a few minutes till the raw smell disappears. Then to this add the stuffed Brussels sprouts and fry them a little for a few minutes.
- To the above add the rest of the blended mix, along with the coconut milk, sugar & salt to taste.
- Simmer the stew for slow cooking until the flavors blend well & keep covered on heat for 10- 15 minutes.
- Serve hot as a gravy over rice or with chapatis/tortillas, can also be had as a soup of thicker consistency.
Notes
- Brussels sprouts are rich in Vitamin C, E , Iron & folate.They are believed to have potent anti cancer properties as well.
Nutrition Facts
- Amount Per ServingCalories1109
- % Daily Value *
- Total Fat 108g 167%
- Saturated Fat 93g 466%
- Sodium 516mg 22%
- Potassium 1315mg 38%
- Total Carbohydrate 43g 15%
- Dietary Fiber 10g 40%
- Sugars 18g
- Protein 12g 24%
- Vitamin A 21%
- Vitamin C 46%
- Calcium 9%
- Iron 78%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Are you willing to give it a try, this winter? A perfect dinner recipe, Brussels Sprouts Stew goes well with Indian Flat breads!
Do share your recipes, if you have tried any recipes with Brussels Sprouts?If you enjoyed this recipe & have tried it in your kitchen, share it with pictures on all social media links like Insta, Twitter,FB & Pinterest and #stirringmyspicysoul