Brussels sprouts with mustard
35 min
Spice up your sprouts with this quick-and-easy Indian recipe, ideal to serve with plainly cooked meat and poultry.
Brenda Houghton
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Ingredients
Serves: 4
- 500 g (1 lb 2 oz) small Brussels sprouts
- 1 tablespoon sunflower oil
- ½ teaspoon black mustard seeds
- ½ teaspoon cumin seeds
- 2 large cloves garlic, finely chopped
- ¼-½ teaspoon cayenne pepper
- Salt and black pepper
- 1 tablespoon gram flour, sifted
Method
Prep:15min ›
Cook:20min ›
Ready in:35min
- Trim the sprouts and cut a cross into each stem end. Bring a pan of water to the boil, add the sprouts and return it to the boil. Cover and simmer for 2-3 minutes. Reserve 150 ml (5 fl oz) of the cooking liquid and drain off the remainder.
- Heat the oil in a large nonstick saucepan over a medium heat, then throw in the mustard seeds – they will start jumping around so you may need to cover the pan briefly until they have settled down. Then add the cumin, garlic and cayenne pepper in that order. Reduce the heat to low and stir-fry for 1 minute, or until the garlic begins to brown.
- Add the sprouts to the pan, season to taste, stir well, cover and cook for 2-3 minutes.
- Pour in the reserved sprout stock, increase the heat to medium and simmer the mixture, uncovered, until the stock has reduced by half.
- Sprinkle the gram flour evenly over the top, then stir until all the stock has been absorbed and the sprouts are coated with a thin sauce.
- Variation: if fresh sprouts are not available, use frozen. Or substitute green cabbage and vegetable stock. Do not cook the cabbage first: fry the spices, then add the greens and continue from Step 3.
- Tip: gram flour, sometimes called besan, is a soft, yellow flour made from ground chickpeas and is used to thicken dishes. Look for it in supermarkets and Indian food shops.
