- In a deep, heavy pan, heat the oil over
medium-high heat. - Add the cumin and cook until the
seeds sizzle, about 30 seconds. - Add the North Indian Tomato Soup
Stock, water, Cashew Cream, Brussels
sprouts, chiles, salt, garam masala,
coriander, and red chile powder. - Bring to a boil. Reduce the heat and
simmer uncovered for 10 to 12 minutes,
until the Brussels sprouts soften. - Garnish with the cilantro and serve
over brown or white basmati rice or
with roti or naan.
axel boer
(Axel Boer)
#1