Brussels Sprouts With Mustard Seeds
10m prep 15m cook 25m ready
Brussels sprouts are cooked until tender, then stir-fried with a classic Indian spice trio of mustard seeds, chili, and turmeric. A squeeze of lemon juice brightens the dish.
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Ingredients
- 200 g Brussels sprouts
- 7.39 ml salt
- 29.6 ml vegetable oil
- 9.86 ml black mustard seeds
- 2.46 ml chilli powder
- 4.93 ml ground turmeric
- 4.93 ml English mustard paste loosened with a little water
- 7.39 ml sugar
- lemon juice squeeze
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Create Shopping ListNutrition (per serving, estimated)
Estimated based off 7 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 30.6 mg
- Iron: 1.55 mg
- Magnesium: 22.3 mg
- Phosphorus: 53.3 mg
- Potassium: 292 mg
- Zinc: 0.37 mg
Let's Cook
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Step 1.
Trim the Brussels sprouts if needed and cut any large ones in half. Place them in a large pan, add water to a depth of about 2 cm (¾ inch) and ½ teaspoon of salt. Cover the pan, bring to a boil, then reduce the heat to a simmer. Cook covered for 3–5 minutes, depending on size, until the sprouts are tender when pierced with a sharp knife. Drain the sprouts, transfer them to a bowl, and set aside.
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Step 2.
Heat 2 tablespoons of vegetable oil in a frying pan over medium heat. When the oil is hot, add 2 teaspoons of black mustard seeds and let them sizzle until fragrant, about 30 seconds. Add the cooked Brussels sprouts, ½ teaspoon of chilli powder, 1 teaspoon of ground turmeric, and 1 teaspoon of English mustard paste loosened with a little water. Cook, stirring occasionally, until the sprouts are fully warmed through, about 3–4 minutes.
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Step 3.
Stir in the remaining 1 teaspoon of salt, 1½ teaspoons of sugar, and a squeeze of lemon juice. Taste and adjust seasoning if needed before serving.
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