Liberté, égalité, fraternité, Veganité.

twig boy cooks – spiced sprout greens – India style

twig boy cooks – spiced sprout greens – India style

More Indian sides? Fair enough.

(I may have made a solo Indian feast last week. Time moves slowly here)

Like sprouts? No worries if not, just exchange the sprouts for a green of your choice.

Greens and spices combine to make… Er… Spiced greens.

Ingredients. Serves – 2 as a side. Preparation time – 5 minutes. Cooking time – 10 minutes.
1 tsp vegetable oil
1 tsp cumin seeds
1/2 tsp mustard seeds
1 large piece of ginger, grated
sprouts. 500g. All the sprouts*
1/2 tsp turmeric
3 chillis, finely chopped. Green or red
100 g peas
Juice of 1 lemon
1/2 tsp ground coriander
1 small bunch fresh coriander

*For your sprouts, parboil them for about 5 minutes. You don’t want them mushy. Just susceptible to a light fork ‘shiving’. Drain the water, let them cool and grate with a standard size grater. One where the grating holes are pea-sized, you know the type I mean.

Method.

ONE. Heat the vegetable oil in a medium-sized saucepan. Give it 30 seconds and then toss in your seeds, they should go all ‘sizzly’. That’s a good sign. Fry them for about a minute whilst stirring. Don’t burn them. That’s bad.

TWO. Add your ginger, chilli, ground coriander and turmeric and fry until an aromatic scent fills the air and your nostrils. It should smell divine. Then, add your shredded sprouts. and stir. Add a pinch of salt, a splash or two of water and your peas.

THREE. Put a lid on your pan and cook for 5 minutes or until your peas are cooked. Add your lemon juice, stir in your chopped coriander and serve.



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