Archive

Tag Archives: curry

Oven-baked Spicy Brussels Sprouts Crumble and Sour Cream Curry

I was in need of a good vegetable side to serve with my Baked Fish recipe that I was serving to friends  for dinner and came across this recipe in my Vij’s At Home cookbook and have now found a new favorite.  It’s a fairly simple recipe and doesn’t require too much time or focus (which is a plus when multi-tasking in the kitchen:)).  While the Brussels sprouts are baking, start the curry and voila!  You’ve got yourself a damn tasty side dish that everyone’s going to want seconds of!

Serves 6

Ingredients

Baked Brussels Sprouts

  • 1 1/2 lbs Brussels sprouts, cut in 1/2-inch dice
  • 2 Tbsp ground cumin
  • 1/2 Tbsp salt
  • 1/2 tsp crushed cayenne pepper (optional)
  • 2 tsp mango powder (I couldn’t find this in my local grocery store so I omitted it)
  • 1 Tbsp cooking oil

Sour Cream Curry

  • 1/2 cup sour cream
  • 1/2 buttermilk
  • 1/3 cup cooking oil
  • 1 cup  chopped onion (1 medium)
  • 2 Tbsp finely chopped garlic (6 medium cloves)
  • 2 cups puréed tomatoes (4 medium, or canned is fine, but not crushed)
  • 2 Tbsp ground yellow mustard seeds (optional0
  • 1 tsp ground cayenne pepper (optional)
  • 2 tsp salt
  • 1 1/2 Tbsp garam masala or ground cumin
  • 1 tsp ground fenugreek seeds (optional)
  • 3 1/2 cups water

Directions

Baked Brussels Sprouts

Preheat the oven to 400ªF.

On a large baking tray, toss Brussels sprouts with cumin, salt, cayenne, mango powder and oil.  Bake for 15 minutes, carefully stirring them once after 6 minutes.  (The spices should be cooked and the Brussels sprouts slightly dry but not wilted.)  Remove from the oven and set aside.

Sour Cream Curry

In a medium bowl, combine sour cream and buttermilk.  Set aside.

Heat oil in a medium pot on medium-high for 45 seconds.  Add onion and sauté for 5 minutes, or until golden brown.  Add garlic and sauté for 2 to 3 minutes, or until garlic is also golden brown.  Stir in tomatoes, mustard seeds, cayenne, salt, garam masala (or cumin) and fenugreek seeds and sauté for 5 minutes, or until oil glistens on top.  Stir water and bring to a boil.  Reduce the heat to low and simmer for 5 minutes.

To prevent curdling, spoon about 3 Tbsp of the hot curry into the sour cream-buttermilk mixture.  Stir well, then pour the sour cream-buttermilk mixture into the pot of curry.  Using a whisk, mix well and simmer, stirring continuously, for 5 minutes, or until the curry reaches a gentle boil.  Remove from the heat.

Top baked Brussels sprouts with sour cream curry and serve immediately.

*Serve this dish with bread or on top of a 2-inch cube of paneer per serving.

Amanpuri – Phuket, Thailand

On the first leg of our honeymoon we had the pleasure of spending 3 full days in Phuket, Thailand at the beautiful Amanpuri Resort.  Unfortunately for us the one thing you can’t control in life is the weather and we got rain…three days of it…torrential downpour to be exact.  So what do you do when it’s raining and you can’t be outside?  You eat:)  And that we did!

Being that we were in Thailand it only seemed most appropriate to stick to the native cuisine which we did.  Every morning we started the day with a gorgeous platter of fresh fruit followed by either eggs or yogurt and granola.  My favorite was by far the passionfruit.  Holy cow it has a lot of flavor!

Lunch and dinner mostly consisted of curried noodle dishes, seafood and some sort of rice dish.  All very flavorful and delicious!

If you’re ever planning a trip to Phuket, Thailand I highly recommend the resort for your accommodation and/or food.  Everything at Amanpuri is quite impressive!  The attention to detail is unbelievable and will have you oooh-ing and ahhh-ing at it all.

My husband’s breakfast bruschetta which was layered with arugula, avocado, roasted tomatoes, crispy pancetta, poached eggs and finished with a balsamic reduction…lots of punch for a morning meal but very good!

Poq Pia Sot – Shrimp, chicken and vegetables, rolling in a Thai crepe with a spicy dipping sauce

Pow Pia Thod – Tradition deep fried spring rolls.  Always a tasty choice even though they’re not healthy.

The Thai take on the classic Balinese dish Mie Goreng – Chicken and crab meat, fried noodles with chili sambal, shrimp crackers & satay, topped with a fried egg

Kao Soi Gai – Chiang Mai style red curry of chicken with crispy noodles and traditional accompaniments

Who knew chocolate ice cream could be so beautiful?!

%d bloggers like this: