This recipe calls for Korma Spice Paste
Our authentic blend of coconut and aromatic spices including turmeric, cumin and fennel for a beautifully balanced Korma dish.
South Indian Brussels Sprouts
Our Southern Indian inspired Brussels Sprouts will liven up your festive dinner table. Using our Korma Spice Paste, this sweet and mildly spiced side is suitable for the whole family.
Ingredients
Serves 8 people
- 2 bags Brussels Sprouts
- 1/2 tsp. black mustard seeds
- 1 tsp. fresh ginger
- 1 tsp. fresh curry leaves
- 1 1/2 tbsp. dessicated coconut
- 1/2 tsp. turmeric
- 2 tbsp. Patak's Korma Spice Paste (or 1 Patak's Korma Paste Pot)
- Salt - to taste
- 1/2 tsp. lemon juice
- 50 ml water
- 1/2 tsp. sugar
Method
- Halve the Brussels Sprouts, clean them and blanch them (boil for 2-3 minutes & then place in cold water to retain their colour).
- Heat oil in a pan and crackle your black mustard seeds.
- Add ginger and curry leaves and cook for 1-2 minutes.
- Add the desiccated coconut and Patak's Korma Paste, along with 50ml of water. Cook on medium heat until all the water has evaporated.
- Add the blanched sprouts and stir fry for 3-4 minutes until the spices and the coconut have coated all the sprouts.
- Finish with salt, sugar and lemon juice to taste.
- Garnish and serve. We like to add some pomegranate seeds for even more flavour.
-
Serves 8 people
- 2 bags Brussels Sprouts
- 1/2 tsp. black mustard seeds
- 1 tsp. fresh ginger
- 1 tsp. fresh curry leaves
- 1 1/2 tbsp. dessicated coconut
- 1/2 tsp. turmeric
- 2 tbsp. Patak's Korma Spice Paste (or 1 Patak's Korma Paste Pot)
- Salt - to taste
- 1/2 tsp. lemon juice
- 50 ml water
- 1/2 tsp. sugar
-
- Halve the Brussels Sprouts, clean them and blanch them (boil for 2-3 minutes & then place in cold water to retain their colour).
- Heat oil in a pan and crackle your black mustard seeds.
- Add ginger and curry leaves and cook for 1-2 minutes.
- Add the desiccated coconut and Patak's Korma Paste, along with 50ml of water. Cook on medium heat until all the water has evaporated.
- Add the blanched sprouts and stir fry for 3-4 minutes until the spices and the coconut have coated all the sprouts.
- Finish with salt, sugar and lemon juice to taste.
- Garnish and serve. We like to add some pomegranate seeds for even more flavour.
