From ufdifrom@sandbenders.demon.co.uk.invalid Thu Jan 9 12:38:17 2003 Date: Wed, 08 Jan 2003 23:47:14 +0000 From: Steph Peters Reply-To: ufdirep@sandbenders.demon.co.uk Newsgroups: uk.food+drink.indian Subject: Re: Veggies. eximius@lineone.net (Raymond M.Harris) of Not this side of the Millenium wrote: >A recipe to help you use up any excess sprouts >(I forget where I pinched this one from) :- There is no such thing as excess sprouts, they are my favourite vegetable. Here's another recipe for a sprout curry, which I think I've posted here before, probably about this time last year: CURRIED RED LENTILS AND BRUSSELS SPROUTS 8 oz. red lentils 1 lg. onion, coarsely chopped 1 tsp. minced garlic 1 tbsp. canola oil 1 1/2 tsp. ground cumin 1 tsp. turmeric 1/4 tsp. dried mustard 1 tbsp. grated fresh ginger 1 1/2 c. light stock 3 oz. tomato paste 2 tbsp. lemon juice 12 oz. Brussels sprouts, trimmed and quartered Cover lentils generously with water and bring to a boil. Reduce heat and cook until lentils are soft but have not lost their shape, less than 10 minutes. Saute onion and garlic in hot oil until onion begins to brown. Stir in cumin, turmeric, mustard and ginger and cook about 1 minute. Add stock, tomato paste, and lemon juice; stir to blend well. Add Brussels sprouts. Cover and simmer until sprouts are done, 5-7 minutes. When lentils are cooked, drain. When sprouts are cooked, stir in lentils, blend well and heat through. Yield: 3 servings. I used channa dal instead of red lentils and cooked it in the microwave instead of simmering it. I rate it excellent, but then I love Brussels sprouts. -- The proverb warns that 'You should not bite the hand that feeds you.' But maybe you should if it prevents you from feeding yourself. Thomas Szasz Steph Peters, Manchester, England email: delete invalid from eat@sandbenders.demon.co.uk.invalid