Curried Brussels Sprouts with Bell Peppers & Paneer

curried brussels sprouts

Brussels sprouts aren’t usually a vegetable I think of when dreaming up new Indian recipes, and to be honest I’ve only cooked them a handful of times in my whole life. However, a couple of months ago I decided to try the harvest box from my local rec centre and there was a good helping of Brussels sprouts in the box.IMG_4811

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I did a quick google search for Indian recipes featuring the winter vegetable and found quite a few versions of Curried Brussels Sprouts inspired by a recipe from Vikram Vij & Meeru Dhaliwala’s cookbook; Elegant & Inspired Vij’s Indian Cuisine. There was even one that featured bacon, but I just can’t imagine roti and bacon on the same plate! Not a combination I plan on trying anytime soon. 

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The original recipe calls for red bell peppers and cashews, but all I had was yellow peppers and walnuts so I substituted them. The end result was delicious! When I first started cooking I was so hesitant to deviate from the recipe; everything was by the book. These days I feel much more comfortable tinkering with a recipe {even if it was created by the master of Indian cuisine Viikram Vij himself!}

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Do you use recipes when cooking or are you more intuitive in the kitchen? Some days I can just whip something up on a whim, but for the most part I do turn to recipes or Pinterest for inspiration, or just to get started. 

 

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