Keralan-style Brussels sprouts from Brassicas: Cooking the World's Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More by Laura B. Russell

  • Brussels sprouts
  • ground cumin
  • coconut oil
  • turmeric
  • unsweetened shredded coconut
  • dried red pepper flakes
  • brown mustard seeds
  • EYB Comments

    Can substitute canola oil for coconut oil; black mustard seeds for brown mustard seeds; and green, or Savoy cabbage for Brussels sprouts.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute canola oil for coconut oil; black mustard seeds for brown mustard seeds; and green, or Savoy cabbage for Brussels sprouts.

  • swegener on March 08, 2015

    This was very surprising--I loved the flavor combination. I never would have thought of such a coconut heavy brussels sprout dish. I did add some ginger because I had a ton of it.

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