Sprouts are sort of flash fried, or stir-fried, or pan-seared, then flavored with curry. I can get the family to eat sprouts this way, and only this way. You can make it with fresh sprouts, too, but I haven't ever done so.

Ingredients

6 serv.

Brussels sprouts↗2 lbs
thawed or cooked and cooled
vegetable oil↗1⁄4 cup
salt↗1 teaspoon
garam masala powder↗1 tablespoon

Step-by-step instructions

1
Heat the oil in an iron skillet or wok or other heavy-bottom saute pan or Dutch oven until very hot but not smoking.
2
Add the sprouts and sear them, stirring often, until they are sort of flash-fried. If they dry out and seem ready to burn, add a couple of tablespoons of water.
3
Add the salt and test a sprout for doneness.
4
Stir in the curry powder and cook 5 minutes longer.

Source: food.com

Original recipe ↗

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