Sprouts to Spite the Cold

... with flavors brighter than any feeble light the winter sun casts!

Staying indoors too much, saturating my mind-palate with flavors and ideas for foods, feeling mostly well but not my usual sprightly self... it must still be winter. January at that. How to snap out of my half-funk? Vegetables. Clean tasting with textures that challenge. Flavors invoking warm colors and foreign soils. It must be Indian, for what could be brighter than turmeric and ginger? Warmer than mustard seed and chile? Feel cleaner and healthier than steaming basmati rice and cilantro?
While hungrily leafing through Monica Bhide's book, Modern Spice, I found a recipe that brought together not only the flavors I craved, but that would also make excellent use of a bag of Brussels sprouts and a couple of misplaced turnips that had been languishing in my vegetable drawer for longer than I care to admit.
I steamed some basmati, chopped fresh mint and cilantro, and roasted tofu cubes in a paste of chickpea flour and olive oil for a little protein to round out the meal. It all came together in under an hour and filled my bowl and belly with enough warmth to get me through another few days of deep winter.


Brussels Sprouts, Leeks, and Curry Leaves
from Modern Spice

2 Tbs. Vegetable oil
1 tsp. black mustard seeds (not yellow American mustard seeds)
10-15 fresh curry leaves (I didn't have these so I omitted them and added a teaspoon of curry powder instead- not at all the same, but I was in a pinch! next time I'll get the real thing.)
2 whole dried red chilies, broken (I used one fresh chile because that's what I had)
15 Brussels sprouts, trimmed and cut into fourths (about 1 pound)
2 medium leeks, white and green parts only, chopped
2 medium turnips, cubed (my addition)
3 Tbsp. chopped toasted peanuts
1/2 tsp. turmeric
1/2 tsp. red chile powder
1 tsp. ground coriander
1/4 tsp. salt to start

1. Heat the oil in a large skillet over medium heat. When oil shimmers, add the mustard seeds, cooking until the seeds sizzle and pop. Add the curry leaves (if you are lucky enough to have them), chilies, Brussels sprouts, leeks and turnips, if using.
2. Saute for 5 to 6 minutes, until the vegetables begin to brown.
3. Add the turmeric, chile powder, coriander and salt. Stir thoroughly and cook for another 2 minutes.
4. Add a tablespoon or two of water, cover and reduce heat to low. Cook for 8-10 minutes, or until the vegetables are tender. Top with the peanuts and taste for salt (amazingly, I found I didn't need to add any extra salt). Serve over rice.
Delicious!

Side note: when I ate the leftovers the next night I made another of Monica's recipes, these Besan Crepes, which turned out to be the chickpea pancakes of my dreams. I'm dying to make them again to share with my chickpea-lovin' friends so let's make dinner together soon!