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Curried Brussels Sprouts
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Curried Brussels Sprouts
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 12 minutes
Prep Time:
 20 minutes
Cook Method:
 stovetop
Cook Temp:
Directions:
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Serve this colorful dish from southern India with basmati rice and naan bread. Serve as a vegetarian entree or as a side dish. If you want less heat, leave out the jalapeno pepper. A wok works very well for this recipe.

1. Heat oil in a large nonstick skillet or wok over medium-high heat. Add jalapeno, onion, and garlic. Saute until softened, about 3 minutes. Add chili powder and coriander, and cook for 1 more minute.
2. Add brussels sprouts and broth; stir to combine. Cover, lower heat to medium, and cook until sprouts have changed color and are just tender, about 6 to 8 minutes. Stir in kidney beans and cook until hot, about 2 minutes, stirring occasionally.
3. Season with salt. Remove from heat and stir in half the cilantro. To serve, pour into a serving bowl and serve with remaining cilantro in a small bowl on the side.

Recipe courtesy of Hannaford fresh September-October 2008.
2 Tbs Olive oil
1 ea Jalapeno pepper, seeded, minced
1 ea Large onion, chopped
1 ea Garlic clove, minced
1 tsp CHILI POWDER
1/2 tsp Ground coriander
1 lb Brussels Sprouts, rinsed, trimmed, and quartered
1/4 cup Low sodium chicken or vegetable broth
15 oz Canned kidney beans
1/2 tsp Kosher salt
3/4 cup Chopped fresh cilantro


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