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:
- 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.
- 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.
- When the veggies are done, turn off the heat, add the maple syrup and stir to distribute throughout.
- Squeeze a large wedge of lime over each serving, right at the table if possible.