Brussels sprouts with mustard seeds and macadamias

Name: Brussels sprouts with mustard seeds and macadamias
Cook time: 30 min
Yield: 4 as a side
Cuisine: Indian
Ingredients: 1 tbsp vegetable oil; 2 tbsp mustard seeds; 1 onion, halved and finely sliced; 6 makrut lime (or curry) leaves; 3 small dried red chillies; 1 tsp turmeric; 1 tsp ground cumin; 500g Brussels sprouts, finely sliced; 100ml water; sea salt and pepper; 2 tbsp macadamia nuts or cashews

Jill Dupleix

June 24, 2021

Indian-spiced Brussels sprouts.Marina Oliphant

Time:< 30 minsServes:4 as a side

If you think Brussels sprouts are boring, think again. They taste like the sweet, young, tender cabbages they really are when cooked quickly with mustard seeds and makrut lime leaves - used for flavour and aroma, not for eating.

Ingredients

1 tbsp vegetable oil
2 tbsp mustard seeds
1 onion, halved and finely sliced
6 makrut lime (or curry) leaves
3 small dried red chillies
1 tsp turmeric
1 tsp ground cumin
500g Brussels sprouts, finely sliced
100ml water
sea salt and pepper
2 tbsp macadamia nuts or cashews

Method

Heat oil, add mustard seeds and cook over medium heat until they pop.
Add onion and cook for five minutes, moving it about, until it softens and starts to brown.
Add makrut lime leaves, chillies, turmeric and cumin and stir through, then add sprouts and cook for three minutes, tossing well.
Add water, cover and cook over low heat for five minutes until just tender.
Add sea salt and pepper, tossing well. Scatter with macadamia nuts. Serve.