Easy Brussels Sprouts Stew
Ingredients
- 1 pound Brussels sprouts
- 1 medium red onion finely diced
- 1 tbsp. coconut oil
- 1 tsp. black mustard seeds
- 2 tbsp. cilantro minced
- 4 cloves garlic smashed with a knife or a mortar and pestle until they are almost a paste
- 1 sprig curry leaves about 12 individual leaves, optional
- 2 medium tomtoes diced
- 1/2 tsp. turmeric
- 1/2 tsp. cayenne or paprika
- 2 tsp. garam masala can sub with curry powder or even sambar powder. They will all result in flavor differences but will all be delicious versions
- 1/2 cup raw cashews
- 14 oz. coconut milk
- Salt to taste
- 1 lemon (or lime) juiced
Instructions
- Heat the oil in a wide saucepan and add mustard seeds. When they sputter, add the cilantro, 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.