Directions
Heat a heavy pan or Dutch oven over medium heat and add olive oil.
Add the onions, garlic and red bell peppers and cook for about 2 minutes.
Add the curry, turmeric and brussels sprouts and cook, stirring for another 3 to 4 minutes.
Add the tomatoes, water, salt and pepper and cook until mixture is nearly dry about 15 – 20 minutes or more if you like the sprouts soft.
For added richness, melt a tablespoon of butter into the vegetables just prior to serving. Replace the water with low sodium vegetable broth to enrich the flavor. This dish can be made a day prior then reheated gently in a slow oven. To do so, cut the cook time to 15 minutes, cool, cover and refrigerate.
Chef’s Narrative
This is a brightly flavored and festive dish enriched with yellow curry and turmeric.
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Ingredients
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1tablespoonolive oil
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1/2medium onionthinly sliced
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1teaspoonchopped garlic
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1/2red bell pepperthinly sliced
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1/2teaspooncurry powder
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1/4teaspoonturmeric
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3/4poundBrussels sproutsabout 18-20, trimmed
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3/4cupcanned diced tomatoes with juice, low sodium
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1cupwater
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1/4teaspoonsalt
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1/4teaspoonfreshly ground black pepper
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