These Curried Caramelized Brussels Sprouts have the best of both worlds. Brussels Sprouts are pan roasted to caramelize with cumin seeds, then mixed with a tomato onion sauce. Serve as a side. No Bake! Vegan Gluten-free Soy-free Nut-free Recipe.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
- Yield: 2
- Category: Main, Side
- Cuisine: Indian
Ingredients
- 2 tsp oil (divided)
- 1/2 tsp cumin seeds
- 1 lb brussels sprouts
- 1/2 cup chopped onion
- 2 cloves of garlic
- 1/2 green chili
- 1/2 tsp turmeric
- 1/2 tsp garam masala (or use spices and blends like curry powder, jamaican curry powder, ethiopian berbere for variation)
- 1/3 tsp cayenne
- 1/2 tsp salt (divided)
- 1 large tomato (diced)
- 1/2 cup or more water
- cilantro (pepper flakes, lemon juice for garnish)
Method
- Remove outer leaves and tough stems from the brussels sprouts. Slice into half if large.
- Heat 1 tsp oil in a large skillet over medium high heat. When hot, add cumin seeds and mix for a few seconds. Add the Brussels sprouts and cook for 4-5 minutes or until brown on some sides. Stir, Then cover and steam for a minute. Remove carefully from skillet.
- Add 1 tsp oil and heat over medium heat. Add onion, garlic, chili and a good pinch of salt. Cook until translucent.
- Add the spices and 1/4 tsp salt and mix in. Add the tomatoes and 1/4 cup water and cook until tender. Mash the larger tomato pieces.
- Add the brussels, 1/8 tsp salt, and 1/4 cup more water. Mix well, cover and cook to steam for 4 to 5 mins. Taste and adjust salt and flavor. Add more sal or garam masala as needed. Steam for a bit longer if the brussels are not cooked to preference.
- Take off heat. Garnish with cilantro, pepper flakes, lime and serve. Serve with a curry of choice such as chickpea coconut curry or serve as a side with vegan meatloaf. Store: Refrigerate for upto 3 days.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.