Brussels Sprouts & Curry

3
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"I am not sure as to how long I have had this recipe, or from where it came. But I have made this and the family loved it. I have pulled it out to make again soon. You can use coconut milk as a substitute for the cream if you prefer a healthier option. I am posting the recipe as written, but I do remember I cooked the sprout a little longer than stated, as we like them a little on the softer side. So use your own discretion when cooking the sprouts."

Original recipe yields 3 servings
OK

Nutritional

  • Serving Size: 1 (192 g)
  • Calories 371.2
  • Total Fat - 30.4 g
  • Saturated Fat - 7.8 g
  • Cholesterol - 24.5 mg
  • Sodium - 1650.9 mg
  • Total Carbohydrate - 16.2 g
  • Dietary Fiber - 5.6 g
  • Sugars - 4.5 g
  • Protein - 12.2 g
  • Calcium - 92 mg
  • Iron - 3.6 mg
  • Vitamin C - 97.8 mg
  • Thiamin - 0.2 mg

Step 1

Prepare a bowl of ice water.

Step 2

Cut brussels sprouts into halves and remove loose leaves.

Step 3

Bring pot of water to boil, add brussels sprouts, adding the larger brussels sprouts to water first. Blanch in hot water for just about 10-20 seconds .

Step 4

Stir the boiling water and sprouts, then immediately drain the brussels sprouts and add to prepared ice bath. When cooled, remove brussel sprouts and place on paper towels to dry.

Step 5

Heat pan , add the oil & when the oil is heated add minced garlic and shallots and fry until brown. Add brussels sprouts, to the mix and toss.

Step 6

Add soy sauce, salt and curry powder. Toss brussels sprouts in pan very well and cook quite quickly, but only about 1 minute ~ Do not overcook! (I cook a little longer watching they don't burn).

Step 7

Remove from heat, add the cream toss and put back on the heat for about 30 seconds and toss again.

Step 8

Serve hot.

Tips & Variations


  • Ice

Related

MsPia

Really good recipe. I cooked them a little longer than it calls for. We really enjoy them.I will certainly make them again.

review by:
(29 Jun 2016)