1 lb Small Brussels sprouts *
1 md Red onion; finely diced
1 tb Coconut oil
1 ts Black mustard seeds
2 tb Coriander leaves; minced
4 cl Garlic; smashed to a paste
12 Curry leaves; (optional)
2 md Tomatoes; diced
1/2 ts Turmeric
1/2 ts Cayenne; or any red pepper
-powder
2 ts Garam masala **
1/2 c Raw cashews
14 oz Can coconut milk
1 tb Coconut oil
Salt to taste
1 Lemon or lime
* If you can't find the teeny brussels sprouts, use the large ones
but halve them for quicker cooking.
** Can substitute with curry powder or even sambar powder--they will
all result in flavor differences but will all be delicious versions
of each other.
Heat the oil in a wide saucepan and add mustard seeds. When they
sputter, add the coriander leaves, curry leaves if using, and garlic.
Saute for a minute.
Add the onions and saute for a minute until they begin to turn
translucent. Add the tomatoes and powdered spices--the garam masala,
cayenne and turmeric. Saute, stirring frequently, until the tomatoes
release most of their liquid and get pulpy.
Add the cashews, Brussels sprouts and some salt to taste. Cover the
saucepan to let the Brussels sprouts get tender, around 5-8 minutes.
Stir occasionally to make sure nothing's sticking to the bottom. If
necessary, add a couple of tablespoons of water to the pan.
Add half the coconut milk and let the sauce come to a simmer. Check
if the Brussels sprouts are tender by piercing one with a fork in the
center. Add the remaining coconut milk and just warm through without
letting the stew boil.
Check salt and add more if needed.
Serve the stew hot with some rice or bread. Squeeze on some lemon or
lime juice over the stew while serving.
