Welcome to our first guest cook post, all the way from … well my mother. These Brussels sprouts are made into an Indian curry. I traditionally don’t buy frozen sprouts, but my mother likes to use them in a variety of things, and they work well if you’re making them into something that’s more soup or stew-like. Stick with the fresh variety if you’re roasting, baking, shredding, etc.
We started out by sauteing some red onion, green onion, and green chili.
Let those cook a little bit and add red bell pepper (or whichever color you have on hand) and tomato. Now it’s spice time. We added cumin, salt, chili powder, turmeric, mustard seeds, and a few other things.
Mix those in, and add your frozen sprouts.
Since they’re frozen, the sprouts will give off some water, so watch that the whole thing doesn’t get too soggy. You want them to be fully cooked (without a cold center) without turning into mush. Experiment a little, and I’m sure you’ll be pleased with the result.
As always, let me know if you have your own photos/recipes/recommendations to share, and I’ll add them to the queue. I might do an update later with exact measurements.