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- 1/2 tsp oil
- 1/4 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tbsp garlic grated
- 3-4 curry leaves
- 450 g brussels sprouts
- 1/4 tsp ground turmeric
- 1/2 tsp chilli powder
- 1/4 tsp coriander powder
- 1/4 tsp cumin powder
- 1/2 tsp salt
- 1/2 cup tinned tomatoes pureed
- 1 cup water
- 1 pinch clove
- 1 pinch cinnamon
- 1/2 tsp tomato puree
- 1/4 tsp sugar
- coriander fresh
Remove 2-3 of the top leaves on your brussel sprouts, then very carefully trim a tiny bit of the stem, wash and cut in half. Set aside.
Heat oil in your pan over low-medium heat, then add in your mustard seeds.
Once the mustard seeds start to pop, add in your cumin seeds and curry leaves. Cook for a few seconds or until cumin seeds become fragrant.
Mix in your garlic, then add your pureed tinned tomatoes, ground turmeric, chilli powder, ground coriander, ground cumin and salt. Cook for 2-3 minutes.
Increase the heat to medium-high, then mix in your brussel sprouts. Cook for 4-5 minutes.
Add in your water, sugar and tomato puree, cover the pan with a lid and cook for 7-8 minutes. Stirring halfway.
Add in your pinch of cinnamon and clove. Cook for 2-3 minutes.
Garnish with some freshly chopped coriander.