This easy stir-fry recipe is perfect for anyone who is short on time but but big on nutrition. Sweet coconut and simple spices turn shredded Brussels sprouts into an exotic vegetarian side dish that’s both delicious and healthy.
My grandmother came from Kerala, the coconut capital of India. Due to the abundance of coconuts in their state, the people of Kerala use coconut oil, fresh shredded coconut and coconut milk in their cooking. The result is not just tasty cuisine, but foods filled with healthy, good fats. When she was alive, my grandmother would frequently attribute her longevity, and beautiful skin and hair, to coconuts!
This is a simple stir-fry type dish from my grandmother’s home state. It’s called thoran, a vegetable stir-fry with a sprinkling of fresh shredded coconut. You can make thoran out of fresh green beans, shredded carrot, shredded cabbage or cooked beets. It’s a super quick and easy way to cook vegetables. Serve this thoran with my Indian corn pulao and dal (lentils) with collard greens for a complete vegetarian meal.
Indian Style Brussels Sprouts With Coconut
Serves about 4 as a side dish
1/2 pounds Brussels sprouts
1 tablespoon coconut oil
1/2 teaspoon cumin seeds
1 dried red chile, optional
1/8 teaspoon ground turmeric, optional
3 tablespoons fresh or frozen shredded coconut
Salt to taste
1. Cut off the tough ends of the Brussels sprouts, and then cut each one in half lengthwise. Lay the piece cut-side down, and slice it thinly lengthwise. Repeat for all the Brussels sprouts. (You can also use pre-shredded Brussels sprouts to save time.)
2. Heat the oil in a wok or skillet. Add the cumin seeds and red chile. Let them sizzle on medium heat for about 20 seconds or until the cumin is fragrant.
3. Add the sliced Brussels sprouts and the turmeric. Cook on medium heat, stirring occasionally until the Brussels sprouts are just about to wilt.
4. Sprinkle the shredded coconut on top of the Brussels sprouts. Add salt to taste. Stir well and remove from heat.
Photo credits: Sala Kannan