Sautéed Brussels Sprouts, Paneer + Chickpea Curry

Hi all! After an extended break from the blog (I literally have not had the time – and have missed it terribly), I’m compelled to share just some of the vibe I’m feeling after just wrapping up one of the (hands down) most useful books I’ve come across in a very long time. If you haven’t heard of it yet, I highly suggest picking up a copy of Dan Harris’s 10% Happier. Useful. Compelling. Enjoyable. An amazing case for the benefits we can all gain from practicing mindfulness on a daily basis, and so much valuable goodness on taming our inner voices (which as he says, can often be assholes).

I’m all too aware that my blogging has taken a major back seat lately, and after many months of cramming too much into this little brain, I’ve made some major changes again that have already got me feeling just a little more human. There is so much for me to ruminate on here, but the whole gist is really this: I am so grateful for learning opportunities, and the gold nuggets one can gather from a bucketful of muddy rocks. I feel more validated than ever in the age-old practice of following my heart (and not in any sort of corny, mushy, new age way). I’m also hella grateful for the good people in my life.

Sautéed Brussels Sprouts, Paneer + Chickpea Curry
Sautéed Brussels Sprouts, Paneer + Chickpea Curry

We’ve been busy here (duh). The older kid is graduating from high school. My youngest walks to and from school on her own. We got a cat. I’ve scaled back from working on 5 businesses to 3 amazing ones. As the year squeaks towards the mid-point, I’m taking stock and excited for what’s to come. Plus, we’re headed back to New York! Me and the husband go often, but this time we’re off as a clan for 9 days. We’re in the planning phases right now, but come end of June, that’s where we’ll be.

Here’s a fave recipe I’ve adapted from one of my faves: Vikram Vij. This delicious mixture is all about the spices. So unexpectedly fresh, this meal in one (and it’s quite filling) will quickly earn its way into your rotation. Serve with naan bread or rice, perhaps some raita. It’s not spicy in the least and will likely convert the last of your friends still left to embrace brussels sprout (are they still out there?) 😉

Love and light to all of you beautiful people, for realz. 

Sautéed Brussels Sprouts, Paneer + Chickpea Curry
Sautéed Brussels Sprouts, Paneer + Chickpea Curry
Sautéed Brussels Sprouts, Paneer + Chickpea Curry:
  • 30 brussels sprouts, halved
  • 1 cup raw unsalted cashews
  • 1/4 cup canola oil
  • 2 tsp black mustard seeds
  • 3/4 tsp asafoetida
  • 2 tbsp cumin seeds
  • 2 tsp turmeric
  • 3 tsp good sea salt
  • 1/2 tsp ground cayenne
  • 2 cups chopped fresh tomatoes (3-4 romas)
  • 1 lb. paneer, cut into one inch cubes
  • 1 large red bell pepper, chopped into 1/2 inch pieces
  • 1/2 cup chopped fresh cilantro
  • 2 cups cooked Kabuli Chickpeas

Wash, trim, and halve the brussels sprouts and set aside a large bowl. Heat the oven to 350 degrees and place the cashews on a flat baking tray. When the oven is heated, pop them in and toast until fragrant but not quit brown, about 10 minutes. Once toasted, remove and allow to cool for 20-30 minutes or so.

Gather the remaining ingredients as follows. In separate bowls: mustard seeds, then asoefatida and cumin seeds, then turmeric salt and cayenne. These will be added quickly and separately at the time of cooking so it is handiest to have them ready (unless you like spazzing with spice jars as the ones in the pot burn – oy vey). Prepare the paneer, pepper, cilantro, and tomato in separate bowls and set aside.

In a large wok, heat the oil on medium high. Add the mustard seeds and cook until they pop, about one minute. Next, add the asoefatida and cumin and cook for 30 seconds (they should sizzle). Add turmeric, salt and cayenne and cook for a further 1 minute, reducing heat to medium.

Next, add the brussels sprouts and tomatoes. Stir well, cover, and cook for 8 minutes on medium. Add the paneer, and cook uncovered for 2-3 minutes. Add the pepper and chickpeas, stir and cook for 2 minutes. The dish is done when the vegetables are cooked but not mushy. The spices should smell insanely good.

Just before serving, break up the cashew pieces with your hands, and stir in the cashews and cilantro, reserving some for garnish. Serve hot with rice, or naan.

Sautéed Brussels Sprouts, Paneer + Chickpea Curry
Sautéed Brussels Sprouts, Paneer + Chickpea Curry

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