We were hesitant to braise brussels sprouts with coconut milk at first, but after we tasted it, we were sold. The coconut milk imparted a sweetness to the savory brussels sprouts.
Coconut-braised brussels sprouts
Recipe by Chef Kelly Taylor
1 tsp fenugreek
1 tsp cumin
1 tsp black mustard seed or yellow mustard seed
1 tbsp coconut oil
1 bag brussels sprouts, cleaned and quartered (~ 3 cups)
1/2 small red onion, medium dice
1 can coconut milk (full fat)
1/4 tsp cayenne pepper or fresh chile minced, to taste
1 T lemon juice
sea salt to taste
Dry toast the spices in small saute pan. Set aside to let cool. Then grind in a spice grinder or mortar and pestle.
Add oil to a wide, shallow saute pan over medium heat. When you see the oil glisten, toss in the sprouts. Cook until the sprouts start to brown and caramelize. Add the red onion and cook until they begin to brown, about a minute. Now add the coconut milk, spice mixture, a dash of salt and cayenne. Cook and cover for 15-20 minutes or until the sprouts are done. Add the lemon juice and salt to taste.
Turmeric is a health-promoting spice. It's been used in Chinese and Indian cultures for it's anti-inflammatory healing properties. The yellowish-orange pigment is called curcumin. Turmeric is thought to help prevent against cancer.
Recipe inspired by Cafe Flora
3/4 c basmati rice, rinsed well
1 1/4 c water
1 tsp turmeric
1/2 tsp cumin seeds
1/4 tsp sea salt
Put the rice and water into a pot. Stir in the turmeric, cumin and sea salt. Bring to a boil. Reduce heat, cover and cook until rice is tender, about 15 minutes.
Have a happy Halloween!