I am a huge fan of brussels sprouts. There, I said it. I don’t care how gassy they make me, I love to eat them in mass. So when I was checking out some other blogs for recipe inspiration and I saw a recipe that combined Indian spices with brussels sprouts on http://www.pure2raw.com/, my head about popped off!
So here is my version of this vegan yumminess. I served it with brown rice and a nice dollop of leftover Curried Cashew Spread that went beautifully with this dish.
Vegan Indian Spiced Lentils with Spinach and Brussels Sprouts
inspired by a recipe from the twins at pure2raw
1 1/2 large white or yellow onions, cut in half and then sliced
1 heaping Tbsp coconut oil
1/2 tsp turmeric
1/8 tsp cardamom
3/4 tsp fresh grated ginger
1 1/2 tsp cinnamon
1/2 tsp cumin
3 garlic cloves, peeled and chopped
3 cups water
1 cup lentils
8 cups brussels sprouts, stems cut off and quartered
1 large bag or box fresh spinach
In a large skillet, place 1 Tbsp coconut oil over medium heat. When coconut oil is melted, place cut onions in skillet and saute for a few minutes. Add in chopped garlic, 1/2 tsp turmeric, 1/8 tsp cardamom, 1/2 tsp grated fresh ginger, 1 tsp cinnamon, 1/2 tsp cumin and 1/2 tsp salt. Stir and saute for a few more minutes.
Add quartered brussels sprouts and stir. Continue to saute over low to medium heat until sprouts are soft, but not mushy (this will take some time). Onions and sprouts will begin to caramelize. (FYI-this alone would make an amazing side dish even without the lentils and spinach!)
While onions and sprouts are cooking, boil 3 cups of water in a sauce pot. Add 1 cup lentils and cook for 5 minutes. Turn off heat and let rest for 2 minutes. Drain excess liquid and put lentils back in warm pot. Add spinach, 1/2 tsp cinnamon, 1/2 tsp fresh grated ginger, and 1/4 tsp salt and stir until spinach has wilted.
Once brussels sprouts have cooked to desired consistency, pour lentil and spinach mixture into onion and sprouts mixture. Stir and serve, with brown rice and Curried Cashew Spread if you would like.