30 Dec Brussel Sprout Thoran
In my quest to make the brussel sprout more than just the butt of jokes in the vegetable world, I bring to you the second recipe in this very mini series of brussel recipes. Today I have for you an Indian Thoran, a coconut based dish usually prepared with cabbage. Left however with the last remaining brussel survivors in my fridge, I thought they may well work in this dish instead… and you know what, they certainly did!
I have adapted this dish from my memory of a recipe I once saw in Rick Stein’s fabulous India book, so I hope I have done him proud! The dish makes a wonderful side, or even, like I did, an interesting alternative breakfast. I just think it’s a cracking way to impact your veggies with a quick flavour hit, with little preparation or time needed.
Recipe for 1
Brussel Sprouts, 200g, finely sliced
Carrot, 1, diced
Coconut oil, 1 tbsp
Dried Chilli, 1
Green Chilli, 1, finely sliced
Ginger, a little, finely sliced
Garlic, 1 clove, finely sliced
Mustard seeds, 1 tsp
Cumin Seeds, 1/4 tsp
Turmeric, 1/2 tsp
Desiccated Coconut, 1 heaped tbsp
- Heat the coconut oil in a wok, or karahi if you have one. Once hot, add in the mustard and cumin seeds. Add your dried chilli, ginger and garlic once the mustard seeds begin to shake and pop. Stir through, before adding turmeric and a generous helping of salt and pepper*.
- Now add in your vegetables. Cook, covered until they have lost their raw bite, but are still retaining some of that texture.
- Finally, add in your green chilli and coconut; the smell here is just gorgeous, or, being the good Essex boy that I am, totes gorg. Stir through and let it come to temperature and it’s as easy as that. As if by magic your brussels have become tasty!
Optional; I like to add a cinnamon stick along with the seeds when I have any handy. For a bit of twist, you could also finely slice a date (to any cannibals reading, I mean the fruit, not your dinner partner..), to add a pleasing sweetness.
- FYI; Research seems to suggest that the benefits of turmeric are increased quite dramatically when eaten with black pepper.
And so ends my mini brussel series. Two recipes I have been really happy with and hope have given you a little inspiration with any leftover christmas brussels you may have left. Next thing though is to try this out on my brussel despising, chilli hating, coconut suspicious mum!
More recipes coming your way, along with ramblings and of course, travel tuesdays, coming, well, next Tuesday.
This will probably be the last post of mine before 2017, so wishing you all a very happy, healthy new year. Any famous people who happen to be reading this, just hang on in there, only two days to go!
Thanks for reading. Peace out.