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A simple Indian transformation for wintery Brussels sprouts that will bring color and spark to your table.

Stir Fried Brussels Sprouts With Ginger and Curry Leaves [Vegan]

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Cooking Time

25

Ingredients You Need for Stir Fried Brussels Sprouts With Ginger and Curry Leaves [Vegan]

  • 1 pound young brussels sprouts
  • 2 tablespoons olive oil
  • 1 tablespoon minced or freshly grated ginger
  • 1 teaspoon black mustard seeds
  • 10-12 curry leaves or 1 tablespoon chopped fresh thyme
  • 1 teaspoon salt
  • 1 medium red onion, chopped
  • 1 medium red tomato, chopped
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon turmeric
  • 11/2 tablespoons fresh lime juice
  • 2 tablespoons freshly chopped cilantro

How to Prepare Stir Fried Brussels Sprouts With Ginger and Curry Leaves [Vegan]

  1. Remove the tops of the Brussels sprouts, cut them into half and then into fine slices. Set them aside.
  2. Heat the oil in a large pan on medium high heat for about a minute.
  3. Add in the ginger and the black mustard seeds and wait until the mustard seeds crackle.
  4. Add in the curry leaves or thyme and add in the Brussels sprouts and mix well.
  5. Add in the salt and the onion and tomato and mix well and cook for about 2 minutes.
  6. Stir in the cayenne pepper and the turmeric and stir well.
  7. Cook for 3 to 4 minutes.
  8. Stir in the lime juice and cilantro and serve immediately.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Rinku Bhattacharya

See My Recipes

Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native country, India.  Passionate about a conscious lifestyle and seasonal living, she shares her recipes on her blog Spice Chronicles. Rinku has published two cookbooks; The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook, and "Spices and Seasons, Simple, Sustainable Indian Flavors", which offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint!

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