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Brussels sprout thoran
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6g desiccated coconut
1 tbsp grapeseed oil
½ tbsp black mustard seeds
2 shallots, finely sliced
1 green chilli, deseeded and finely diced
15 fresh or dried curry leaves
¼ tsp ground turmeric, plus extra pinch
200g essential Brussels sprouts, finely shredded
½ lemon, juice
pinch chilli powder
125ml fat free yogurt
2 tsp chopped coriander
¼ cucumber, seeds removed and diced
pinch ground cumin
1. Put the coconut in a small bowl and just cover with boiling water; leave to stand for 10 minutes. Meanwhile, make the raita: mix all the ingredients together, season and set aside.
2. Heat ½ tbsp grapeseed oil in a large frying pan over a high heat and add the mustard seeds. When they begin to pop, add the shallots, green chilli, curry leaves and ¼ tsp turmeric; cook for 2-3 minutes until the shallots start to cook, then add the sprouts. Fry, stirring, for about 5 minutes until the sprouts are softened and catching in places. Stir in the coconut and soaking water until heated through, then remove from the heat and add the lemon juice; season.
3. Put the eggs, a pinch of turmeric and a pinch of chilli powder in a jug, whisk together and season. Heat a small frying pan over a medium-high heat, add about 1 tsp oil then pour in half the egg mixture. Allow the egg to begin to set, then pull back the edges and tip the pan to allow any raw egg to fl ow into the gaps. Cook until the underside is set and golden and the top is just set. Turn out onto a plate, then repeat with the remaining eggs and oil. Divide the sprout mixture between the omelettes and fold over. Serve with the raita alongside.
This recipe first appeared in Waitrose & Partners Food, November 2018 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in October 2018.