Curry Simmered Brussels Sprouts Recipe | Cookin' Canuck (2024)

FAQs

How long should a curry simmer for? ›

Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced.

Don't soak sprouts before cooking them, they don't need it. Rinse before cooking, and if you want to store them ready-prepped but them in a reusable bag or container in the fridge.

Steaming and boiling use moist heat, and moist heat can make Brussel Sprouts mushy and stinky—not a good combo. Give them the treatment they deserve by roasting them instead.

if you cook often, you know at what stage to add what component, so that everything is perfectly cooked at the end of the simmering process. But even if you are not an expert, curry is quite forgiving, so if you over cook a little, your curry will still taste quite good, if not perfect!

Simmering a curry allows time for the flavours to infuse; a long, slow simmering time generally produces the best curry.

Boiling Brussels sprouts is a quick and easy way to cook them. Simply, bring a pot of salted water to a boil, toss in the sprouts and let them cook for 6 minutes or until tender.

One of the most common ways to cut a Brussels sprout is in half or quarters. By doing so, you reduce the size of the sprouts, speeding up cooking.

Peel off one or two layers of leaves and then trim the stem. Lightly steam or gently boil until tender and then slather them with salted butter. I recently had roasted Brussels sprouts and they were remarkably edible. Some olive oil and garlic definitely helped with the larger ones.

Although a healthy vegetable, consuming too many Brussels sprouts can be unsuitable for people on anticoagulants since it contains vitamin K, which results in blood clotting. Another issue with consuming Brussels sprouts excessively is that it can lead to gas and bloating.

Throw out fresh brussel sprouts that have a foul odor, yellow or wilted leaves, a mushy or slimy texture, or dark spots. Use fresh brussel sprouts within 1–2 weeks of getting them. Store the brussel sprouts in a plastic bag inside your fridge, and wash them before cooking them.

Why avoid brussel sprouts? ›

The most common side effect of eating raw Brussels sprouts is that they may cause gas in some people. Also, those who have hypothyroidism may want to avoid them in large amounts due to their potential iodine-inhibiting compounds.

Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender.

Brussel sprouts are roasted in lots of oil, then topped with pine nuts, Parmesan cheese and honey. It's that sweet, fatty, cheesy combo that makes it taste good!

A Dutch scientist named Hans van Doorn, who worked at a seed and chemical company, figured out exactly which chemical compounds in Brussels sprouts made them bitter. The next step was to plant sprouts with the least amount of these chemicals and eventually cross-pollinate the chemicals out.

If you overcook and burn your spices your curries will taste bitter; if you undercook them then they will taste raw and gritty. To cook spices properly you need enough oil in the pan and for it to be at the right temperature.

Spices are the building blocks of any curry dish. Even a little overcooking will kill your efforts and undercooking will defeat the purpose of adding them.

Keep sautéing them until the moisture gets evaporated and it thickens and you would see trace amounts of oil in separating and oozing on the sides of the masala. This is what "Cook until oil separates".