Dry curry Brussels Sprouts

Knock knock. Let me be your friendly Brussels sprout evangelist. If you don’t like the sprouts, I would suggest your taste buds have been lied to—or even worse those sprouts have been tortured. Here is a handy guide, if your Brussels sprouts have been cooked until they are yellow, sulphuric or soggy, then pass them right on. If they are firm, green, lovely, pleasing to the eye and nose then grab yourself a double helping. For a couple years, I made vadouvon Brussels sprouts, this year I went with a mustard dry curry.

Recipe:
Dry curry Brussels Sprouts

Steam:
1 lb Brussels sprouts
½ lb tiny potatoes

In a skillet or wok, add:
2 T oil
1 t turmeric
1 t black mustard seeds
1/2 t cumin powder

Once the spices brown slightly, add:
1.5 T tomato paste
1.5 T whole grain mustard
2 small onions sliced in thin rings
Pinch sugar
Salt
1 T ginger
1.5 T garlic

Let onions caramelize. Once onions have browned, add Brussels sprouts and potatoes. Let brown slightly. Then add ½ cup water or coconut milk. Simmer.

In a separate skillet, dry fry a handful of tomatoes.

Add the browned, wilted tomatoes to the brussel sprouts. Serve warm.

The gang at Guerilla Gourmet were kind enough to include me as the Ohio rep for their holiday round up. And, I rarely turn down the chance to represent the glory of Ohio produce. Go over and check out the rest of the states.