Brussels sprout stir-fry with paneer and coconut

Brussels sprout stir-fry with paneer and coconut
  • Serves icon Serves 2
  • Time icon Hands-on time 20 min

Taking its inspiration from cabbage thoran – a stir-fried vegetable dish from Kerala in south India – we’ve combined leftover sprouts with paneer, all quickly fried with coconut and spices.  This fresh, fragrant dish offers so much.

Got lots of sprouts to use up? Browse 30+ more Brussels sprout recipes.

Nutrition: per serving

Calories
320kcals
Fat
23.5g (13.9g saturated)
Protein
15.9g
Carbohydrates
7g (6.3g sugars)
Fibre
8.3g
Salt
0.1g
Calories
320kcals
Fat
23.5g (13.9g saturated)
Protein
15.9g
Carbohydrates
7g (6.3g sugars)
Fibre
8.3g
Salt
0.1g

Ingredients

  • 1 tbsp vegetable or groundnut oil
  • 100g paneer, cubed
  • ¼ tsp black mustard seeds
  • ¼ tsp cumin seeds
  • 1 curry leaf sprig or 5 dried curry leaves
  • 1 shallot, finely sliced
  • 40g desiccated coconut or grated fresh coconut
  • 1 garlic clove, crushed
  • Pinch ground turmeric
  • 1-2 green finger chillies, halved lengthways
  • 200-250g cooked sprouts, halved
  • Cooked rice or flatbreads to serve

Method

  1. Heat half the oil in a frying pan over a medium heat. Season the paneer with a pinch of salt and fry for 5-6 minutes, or until golden on all sides, then tip onto a plate. Add the remaining oil to the pan along with the mustard seeds, cumin seeds and curry leaves. When the seeds start to pop and sizzle, add the shallot and a pinch of salt and cook gently for 3-4 minutes, stirring regularly.
  2. Stir in the coconut, garlic, turmeric and chillies, cook for 1 minute then add the sprouts. Stir-fry for 3-4 minutes over a medium-high heat until golden in places. Return the paneer to the pan and cook for a final minute or two. Serve with rice and/or chapatis.

delicious. tips

  1. If you have leftover raw sprouts instead of cooked, simply shred them instead of halving and cook in the same way – they’re great with a bit of bite

Recipe By

Emily Gussin

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