Sautéed Brussels sprouts salad from Vij's Indian: Our Stories, Spices and Cherished Recipes (page 90) by Meeru Dhalwala and Vikram Vij

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

Accompaniments: Coconut Japanese-Indian green bean curry; Quinoa and cauliflower salad; Brown rice and yellow channa daal pilaf; Brown basmati rice, pinto bean and vegetable "camper's curry"; Indian-Japanese chicken-vegetable soba noodle curry; Beef short ribs in kalonji and cream curry

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 coconut oil for ghee.

  • Rutabaga on February 10, 2019

    These Brussels sprouts make a nice accompaniment to a rich Indian curry. They are mildly spiced, and the natural sweetness and acidity of the tomatoes is a surprisingly good match for the sprouts.

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