{"id":290,"date":"2019-12-25T17:15:50","date_gmt":"2019-12-25T17:15:50","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=290"},"modified":"2024-02-09T21:35:50","modified_gmt":"2024-02-09T21:35:50","slug":"achari-brussels-sprouts-curry","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/achari-brussels-sprouts-curry\/","title":{"rendered":"Achari Brussels Sprouts Curry"},"content":{"rendered":"
<\/div>
\n\t
\"\"<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Achari Brussels Sprouts Curry<\/span><\/h2>\n
<\/div>\n
I like this with just some hot chapatis and a big dollop of non-dairy yoghurt, but you might prefer it as part of a bigger meal with something else, such as a dal or another vegetable curry, alongside.<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>50 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n\n
Servings: <\/span>2<\/span> as main<\/span><\/span><\/div>\n\n
Author: <\/span>Meera Sodha<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1\u00bd<\/span> lbs<\/span> (750g) brussels sprouts<\/span><\/li>
  • 1<\/span> tsp<\/span> black mustard seeds<\/span><\/li>
  • 1<\/span> tsp<\/span> cumin seeds<\/span><\/li>
  • 1<\/span> tsp<\/span> coriander seeds<\/span><\/li>
  • 1<\/span> tsp<\/span> fennel seeds<\/span><\/li>
  • 1<\/span> tsp<\/span> nigella seeds<\/span><\/li>
  • Rapeseed oil<\/span><\/li>
  • 1<\/span> onion<\/span> peeled and diced<\/span><\/li>
  • 1<\/span> inch<\/span> piece fresh ginger<\/span> peeled and finely grated<\/span><\/li>
  • 3<\/span> garlic cloves<\/span> peeled and crushed<\/span><\/li>
  • 2<\/span> green finger chillies<\/span> very finely chopped<\/span><\/li>
  • 1<\/span> x 14oz can chopped tomatoes<\/span><\/li>
  • 2<\/span> tbsp<\/span> tomato puree<\/span><\/li>
  • 1\u00bd<\/span> tsp<\/span> salt<\/span><\/li>
  • 1-2<\/span> tbsp<\/span> lemon juice<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Tail the sprouts, remove any blackened, spotted leaves, then cut the large ones into quarters and halve the small ones.<\/div><\/li>
    • Put the mustard, cumin, coriander and fennel seeds in a mortar, bash as finely as you can, then stir in the nigella seeds.<\/div><\/li>
    • Heat two tablespoons of oil in a large frying pan for which you have a lid. When hot, add the onion and fry, stirring, for five minutes. Add the spice mix, and cook for another five minutes, until the onions are soft and browning. Stir in the ginger, garlic and chilli, and cook for three minutes more.<\/div><\/li>
    • Add the tomatoes, tomato puree and a teaspoon and a half of salt, stir to combine, then cook for 15 minutes. Add 400ml water and the sprouts, pop on the lid and leave to simmer for 10-12 minutes, or until the sprouts are just tender. Take off the heat, season with lemon juice and serve.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":287,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1924,136,139],"tags":[],"class_list":["post-290","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-curry","category-entree","category-indian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2019\/12\/AchariBrusselsSproutsCurry.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/290","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=290"}],"version-history":[{"count":2,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/290\/revisions"}],"predecessor-version":[{"id":2279,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/290\/revisions\/2279"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/287"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=290"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=290"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=290"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}