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We're all about reducing the 4.2 million tonnes of good food that goes to waste every year from UK homes. This is just one of our leftover recipes, enjoy!

Recipe

Nisha Katona's lemon and mustard seed brussel sprouts

This is a lovely and fragrant Brussels sprouts dish that tastes best with left over boiled or steamed sprouts - a perfect Boxing Day meal.

Brussels Sprouts
Recipe author: 
Nisha Katona

File 868Nisha Katona focusses on transforming cheap often meagre, seasonal, conscientiously grown ingredients into divine curries, simply and quickly. From couch to curry in just three spices should be possible for everyone. She wrote “Curry in a Hurry” with the aim of imparting the secret formulas of the Indian kitchen, freeing curry cooks from slavishly following recipes.

Serves: 
6
Rate it:
Your rating: None Average: 3.4 (25 votes)

Ingredients:

  • 700 g Brussels sprouts, washed and halved
  • 2 tsp mustard seeds
  • ½ lemon, juiced
  • 1 tsp turmeric
  • ½ tsp chilli powder, just a touch is needed
  • 1 tsp sugar
  • Salt, to taste
  • 1 tsp English mustard, diluted (optional)

Method:

  1. Heat some oil and add the mustard seeds until they pop to a lively grey colour. Now add the slightest touch of chilli powder- this is giving flavour not heat!
  2. Add the brussel sprouts in and turn down your heat, partially covering them. Add the turmeric and the salt and sugar and stir occasionally until the sprouts turn soft.
  3. Now add the juice of half a lemon and turn up the heat a little to almost caramelise the dish with a final blast.
  4. An additional magical twist is to add the English mustard paste at the end for a final bubble through. This works terrifically well with all these strong leafy green vegetables.

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