These Curried Caramelized Brussels Sprouts have the best of both worlds. Brussels Sprouts are pan roasted to caramelize with cumin seeds, then mixed with a tomato onion sauce. Serve as a side. No Bake! Vegan Gluten-free Soy-free Nut-free Recipe.
Course: Main, Side
Keyword: bruseels sprouts curry, pan fried brussels sprouts, vegan pan fried brussels sprouts
Remove outer leaves and tough stems from the brussels sprouts. Slice into half if large.
Heat 1 tsp oil in a large skillet over medium high heat. When hot, add cumin seeds and mix for a few seconds. Add the Brussels sprouts and cook for 4-5 minutes or until brown on some sides. Stir, Then cover and steam for a minute. Remove carefully from skillet.
Add 1 tsp oil and heat over medium heat. Add onion, garlic, chili and a good pinch of salt. Cook until translucent.
Add the spices and 1/4 tsp salt and mix in. Add the tomatoes and 1/4 cup water and cook until tender. Mash the larger tomato pieces.
Add the brussels, 1/8 tsp salt, and 1/4 cup more water. Mix well, cover and cook to steam for 4 to 5 mins. Taste and adjust salt and flavor. Add more sal or garam masala as needed. Steam for a bit longer if the brussels are not cooked to preference.
Take off heat. Garnish with cilantro, pepper flakes, lime and serve. Serve with a curry of choice such as chickpea coconut curry or serve as a side with vegan meatloaf.Store: Refrigerate for upto 3 days.
For saucier: Double the sauce ingredients except cayenneFor creamier sauce: Fold in 1/4 cup cashew cream in the sauce and simmer.Nutrition is for 1 Serve