Brussels Sprouts Stir-Fry
This delicious stir fry features tender Brussels sprouts sautéed with onions, garlic and a few spices. It's a delicious vegetable side or sabzi to serve with a simple Indian meal of dal and rice or roti.
Servings: 4 servings
Calories: 95kcal
Equipment
- Wok or skillet
- Sifter
Ingredients
- 1 teaspoon avocado oil or any neutral oil
- 1 teaspoon cumin seeds
- ½ teaspoon turmeric
- ½ teaspoon cayenne (or paprika or red pepper flakes)
- 1 tablespoon ground coriander
- 1 small onion (thinly sliced)
- 6 cloves garlic (thinly sliced)
- 1 pound Brussels sprouts (washed, trimmed, then sliced into thin ribbons with a knife or in a food processor)
- 2 tablespoon chickpea flour (besan)
- Salt to taste
- 2 tablespoon cilantro (finely chopped)
Instructions
- Heat the oil in a large sauté pan or wok over medium high heat.
- Add the cumin seeds, wait a few seconds for them to slightly darken and become aromatic. Turn the heat down and add the turmeric, cayenne and ground coriander.
- Immediately add the onions and garlic to the pan and stir to mix. Stir in a bit of salt.
- Sauté the onions for 3-5 minutes until they turn translucent. Stir in the shredded Brussels sprouts.
- Cover the pan and cook five minutes over medium-low heat until the Brussels sprouts are tender but still al dente.
- Sift the chickpea flour evenly over the sprouts in the pan. Mix it in and cover the pan again. Turn heat to low and let the sprouts cook 10 more minutes, stirring a few times in between to make sure everything cooks evenly, Once the sprouts are tender, check salt and turn off heat. Garnish with cilantro.
Nutrition
Serving: 1 serving | Calories: 95kcal | Carbohydrates: 17g | Protein: 5g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 558mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1055IU | Vitamin C: 100mg | Calcium: 77mg | Iron: 3mg