Brussel Sprouts Curry (Indian Style)

The culinary adventures of a (partially) reformed fatty. Many recipes inspired by the book Why We Eat (Too Much) by Dr Andrew Jenkinson.

9 oz. Brussel sprouts (250 grams)

½ to ¾ cup onions fine chopped ( 1 medium)

½ to ¾ cup tomato (deseeded and chopped)

1 green chili slit - optional

2 tablespoons oil or butter

2 garlic cloves chopped

½ to ¾ teaspoon cumin seeds / jeera

⅛ teaspoon turmeric / haldi

¼ to ½ teaspoon Kashmiri red chili powder (adjust to taste)

¼ teaspoon salt (adjust to taste)

1 teaspoon coriander powder / daniya powder

½ teaspoon fennel seeds powder (sombu, sompu, saunf)

½ to ¾ cup green peas (fresh or frozen)

1 tablespoon coriander leaves chopped finely

1 tablespoon lemon juice (or as needed)

Directions at indianhealthyrecipes.com

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