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.