This dish always gets me accolades. I grew up going to my mother’s friend for thanksgiving (we do not have much family in the states) who was a painting professor that made the gracious habit of inviting all her international students to Thanksgiving. Many were Indian and because we all helped with cooking there was always a curried vegetable dish as a side. One year there was a curried brussel sprout recipe which to me will always invoke Thanksgiving. It is magic when parred with the luscious gravy and rich mashed potatoes. This is my humble recreation of the dish—- this dish is so good that I have remembered it for 16 years.
Curried Brussel Sprouts and Peas
1 pound brussel sprouts, halved
2 shallots, minced
2 tablespoons olive oil
1/2 teaspoon coriander
1/2 teaspoon cumin
1 cup frozen green peas
salt and pepper to taste.
1-2 tablespoons sour cream
Preparation: I microwaved the brussel sprouts with a bit of water you should have a setting on your microwave for raw veggies. I think 2-4 minutes is sufficient. In a skillet or pot add oil and shallots then spices, then add the peas. Add cooked brussel sprouts and salt to taste, now you had the sour cream. If you like it rich add two tablespoons, I think one is great because it makes the creaminess more mysterious! Enjoy! This dish is really great with mashed potatoes. I served it with my beef stew which I think was perfect!