1 teaspoon cumin seeds
2 cups (474 mL) Gila Masala (see
recipe on page 63)
1 cup (237 mL) water
4 tablespoons (60 mL) Cashew Cream
(see recipe on page 65)
4 cups (352 g) Brussels sprouts,
trimmed and halved
1–3 Thai, serrano, or cayenne chiles,
stems removed, chopped
2 teaspoons coarse sea salt
1 teaspoon garam masala
1 teaspoon ground coriander
1 teaspoon red chile powder or cayenne
2 tablespoons chopped fresh cilantro,
for garnish