Recipe courtesy of Bal Arneson
Indian Brussels Sprouts
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 128
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 14
- Dietary Fiber
- 6
- Sugar
- 3
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 68
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
Ingredients
2 tablespoons grapeseed oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon coriander seeds, crushed with hands
1 tablespoon dried fenugreek leaves
1 teaspoon smoked paprika
A pinch of salt
A pinch of pepper
1 pound Brussels sprouts, trimmed and cut in half
Directions
- Place a skillet over medium heat and add the oil. When it is hot, add the garlic and ginger and cook for 2 minutes. Add the coriander, fenugreek, paprika, salt and pepper and cook for 30 seconds. Add the Brussels sprouts and 1/2 cup water and cover with a tight-fitting lid. Let steam until the sprouts are bright green and tender-crisp, 6 to 8 minutes.