Brussels Sprouts in Coconut Milk

MAKES: 4 servings

TIME: 30 minutes

You can give Brussels sprouts or any kind of cabbage, for that matter an Indian-style treatment as simply as cooking it in butter or oil with a sprinkling of curry powder. But this is a more sophisticated treatment, creamy and delicious.

Other vegetables you can use: any shredded cabbage, cubed potatoes, parsnips, turnips, or kohlrabi.

3 tablespoons neutral oil, like grapeseed or corn

1 tablespoon yellow or black mustard seeds

2 dried chiles

1 tablespoon garam masala or curry powder (to make your own, see Garam Masala) or Hot Curry Powder or any similar spice blend

1 to 11/2 pounds Brussels sprouts, trimmed and cut in half

Salt and freshly ground black pepper

1 cup (to make your own, see coconut milk)

Chopped fresh cilantro leaves for garnish (optional)

Put the oil in a heavy skillet with a lid over medium heat. When hot, add the mustard seeds, chiles, and spice mix and cook, stirring, for about 30 seconds. Add the Brussels sprouts, cut side down, along with a good pinch of salt and a liberal sprinkling of pepper. Cook, undisturbed, for 5 minutes.

Stir, then add the coconut milk and, if it’s very thick, about 1/4 cup water. Bring to a gentle boil, then cover and cook until the Brussels sprouts are tender, about 10 minutes. Uncover and, if necessary, raise the heat to high to thicken the mixture a bit. Taste and adjust the seasoning, then garnish if you like and serve.