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    Brussels sprout sabji with spiced rice

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    Brussels sprout sabji with spiced rice

    • Gluten Free
    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes

    Serves: 4


    2 tbsp sunflower oil
    1 tsp cumin seeds
    330g Brussels sprouts, cut into quarters
    ½ tsp ground cumin
    ½ tsp mild chilli powder
    ¼ tsp salt
    1 tbsp lemon juice
    Natural yogurt, to serve


    2 tbsp ghee
    1 cinnamon stick
    4 cardamom pods
    1 tsp cumin seeds
    1 bay leaf
    1 large onion, thinly sliced
    1 tsp mild chilli powder
    1 tsp garam masala
    1 tsp salt
    200g basmati rice, rinsed


    1 For the rice, heat the ghee in a pan, add the whole spices and bay leaf; let them sizzle for a few seconds. Add the onion and chilli powder; cook for 5 minutes until it starts to get some colour. Boil the kettle. Stir the garam masala and salt into the pan, then stir in the rice until well coated. Add 500ml just-boiled water, mix well, cover and cook for 14 minutes over a low-medium heat. Remove from the heat to rest, still covered, for 5-10 minutes before removing the lid; the rice should be tender.

    2 Meanwhile, heat the oil in a pan and add the cumin seeds; when they start to sizzle, add the Brussels sprouts and 3 tbsp water. Cover and cook over a medium heat for 10-12 minutes, stirring every now and then, until just tender and lightly caramelised. Add the ground spices followed by the salt and lemon juice; mix well. Serve with the spiced rice and some yogurt on the side.

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