Brussels sprouts with mustard seeds and macadamias

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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 kaffir lime leaves - used for flavour and aroma, not for eating.

Indian-spiced brussels sprouts with macadamias. Jill Dupleix GREEN VEGGO recipes for Epicure/Good Living. Phoographed by Marina Oliphant. Food preparation and styling by Caroline Velik. All props stylist's own.
Photo: Marina Oliphant

Ingredients

  • 1 tbsp vegetable oil
  • 2 tbsp mustard seeds
  • 1 onion, halved and finely sliced
  • 6 kaffir 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 kaffir 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.

 

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  • Main Ingredients - Brussels sprouts
  • Occasion - Family meals

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