Brussels sprouts are just coming into season in Europe. I hated these as a child and now cannot get enough of them. We eat huge piles of them in our house all through the season. They are best after the frost has been in them so taste much better in the winter. I could eat them on their own with a pool of gravy any day but it is nice to experiment with other ways to cook them, especially as they are part of the magic Cruciferous vegetable family that are so good for our immunity during the cold months. Apparently these kind of vegetables are better for us if we chop them before eating. Joel Fuhrman explains the science of this in his book Super Immunity.
I served these as a side dish with another more substantial curry but they could be served with just about anything.
Preparation time 5 minutes. Cooking time 10-15 minutes
Serves 4 as a side dish
Half a kilo of Brussels sprouts finely sliced
Two shallots finely sliced
A crushed clove of garlic
A medium tomato finely chopped
Half a teaspoon each of toasted cumin seeds, fennel seeds and black mustard seeds
Half a tablespoon of oil for sautéing
Salt and pepper to taste
Heat the oil and add the garlic, shallots and seeds. Stir fry for about three minutes until the garlic and shallots are soft. Add the sprouts and tomatoes and continue to stir fry for two minutes until they are coated in the other ingredients. Turn the heat to low and cover with a lid. Cook until just soft or leave crunchy if you prefer. Season to taste.