A fast and fabulous vegetable side-dish to pair with anything Indian or to enliven plainer fare, like a combo of beans and grains.  The flavour speaks for itself!

Yield: 4 small servings

What you need:

• 2 cups shaved Brussel sprouts (cut off the stem, halve it and then slice each half thinly into little shreds – like you would with cabbage – only miniature-sized)
• 2 cups halved and thinly sliced leek (1 smallish one, preferably the white parts only)
• 1 tablespoon unrefined, untoasted sesame oil (repeat, untoasted)
• 1/4 teaspoon black or white mustard seeds
• 1/4 teaspoon cumin powder
• 1/4 teaspoon coriander powder
• 1/4 teaspoon salt
• 1 teaspoon maple syrup
• a large wedge of fresh lime for each serving

What you do:

1. Heat a large heavy-bottomed pan (like cast iron) over medium heat.  Add the oil and once it’s hot add the mustard seeds.  When the seeds start to pop, this should only take a few seconds, add the shaved Brussel sprouts, sliced leek, cumin powder, coriander powder and salt.
2. Stir and fry (tongs are your friend) until the vegetables are brightly coloured but cooked through, with some golden bits throughout, 8-10 minutes.  Turn the heat down as necessary to avoid scorching.  Should things get too dry (although they shouldn’t), then feel free to add a few splashes of water.
3. When the veggies are done, turn off the heat, add the maple syrup and stir to distribute throughout.
4. Squeeze a large wedge of lime over each serving, right at the table if possible.