14 oz. brussels sprouts
2 tbsp. virgin coconut oil
1 tsp. black or brown mustard
seeds
1 tsp. poppy seeds(^1) ⁄ 4 to 1 tsp. dried red chile flakes
4 to 5 curry leaves, preferably
fresh (optional)
2 tbsp. sliced raw almonds
2 garlic cloves, thinly sliced
1 tsp. fine sea salt
(^1) ⁄ 2 tsp. freshly ground black
pepper
1 tbsp. lime juice
- Trim stems off brussels
sprouts and remove any
damaged leaves. With a
mandoline, a sharp knife, or
a food processor fitted with
the 2-mm. slicing disk, cut
sprouts into thin slices. - Melt coconut oil in a wok or
a dutch oven over medium-
high heat. Add mustard
seeds and cook just until
they start to sizzle and pop,
30 to 45 seconds. Add poppy
seeds, chile flakes, curry
leaves if using, almonds, and
garlic and cook until garlic is
fragrant, about 30 seconds
more. Add sprout slices, salt,
and pepper and stir gently to
coat evenly. Turn the heat to
medium-low and cook, stir-
ring occasionally, until
sprouts start to brown and
char a little, 8 to 10 minutes. - Remove from the heat and
stir in lime juice. Taste and
adjust salt or lime, if neces-
sary. Serve hot or warm.
PER SERVING 132 Cal., 60% (79 Cal.)
from fat; 4.2 g protein; 9.1 g fat (6.2 g
sat.); 11 g carbo (4.4 g fiber); 605 mg
sodium; 0 mg chol. GF/LC/VGBRUSSELS SPROUTS with
SPICED COCONUT OIL
SERVES 4 (3 CUPS) / 30 MINUTES
We have two ridiculously tall coconut trees in the garden of our
apartment complex in Bombay. My parents usually hire men to
climb up the trees and cut off the coconuts when they’re ripe. The
harvest is shared among neighbors, friends, and family, who put
them to good use. Here I’ve seasoned brussels sprouts with spices
tempered in fragrant coconut oil to introduce a hint of warm, tropi-
cal nuttiness.
BONUS RECIPE Watch
Sharma make sweet-
and-spicy apple samosas at
sunset.com/applesamosavideo.SUNSET ❖ OCTOBER 2018 51