zoom Brussels sprout thoran
  • Save to your scrapbook
  • Save to your scrapbook

    Brussels sprout thoran

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Brussels sprout thoran

    • Preparation time: 20 minutes
    • Cooking time: 20 minutes
    • Total time: 40 minutes

    Serves: 2

    Ingredients

    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
    4 eggs
    pinch chilli powder

    RAITA
    125ml fat free yogurt
    2 tsp chopped coriander
    ¼ cucumber, seeds removed and diced
    pinch ground cumin 

    Method

    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. 

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, November 2018 issue. Download the Waitrose & Partners Food app for the full issue

    Comments

    Average user rating

    0 stars

    Glossary