Pan-fried Brussels Sprouts and Chestnuts, Spicy Curry and Soy Sauce

Brussels sprouts fresh, seasonal and produced locally ... No, not those in bags from the supermarket but, for today, those bought at the distributor of vegetables next door ... that I just discovered! It was enough to inspire a new recipe of vegetables and spices . For this one I did not look very far for the inspiration since I have a book on cabbage, filled with original recipes, which I presented to you some time ago in this article of the Play Reading Recreation Corner . Some modifications so that this recipe is more in line with my ingredients and my tastes, and here is the work :)

Pan-fried Brussels Sprouts and Spicy Curry Chestnuts

Did you know ?

The outer leaves of Brussels sprouts are excellent in a mixed salad. With this kilo of cabbage, you will make two recipes! Begin by cutting the base and removing the outermost leaves if they are damaged, then keep the second layer for your next salad. Once washed and drained they will keep for 48 hours in the refrigerator.
An example of a recipe here .

My Brussels Sprouts hearts, washed and rinsed, ready for stir-fried

Ingredients for 6 people:

Hearts prepared and cut in half with one kilo of Brussels sprouts (see above for preparation)
400 g of chestnuts in jars
75 g whole almonds
4 tablespoons soy sauce
T hym (fresh garden for me, also suitable with dried thyme)
2 teaspoons of curry
salt (a pinch of sea salt flower of Guérande with herbs for me)
olive oil for cooking 

Preparation:

On a high heat, garnish with cauliflower and almonds for about 5 minutes, with a drizzle of olive oil and soy sauce.

Add the chestnuts, thyme, curry and salt, lower the heat a little and add half a glass of water if it attaches. Continue cooking for 15 minutes, stirring regularly.

Serve hot.

Verdict:

Cooked so Brussels sprouts are still firm and not at all bitter. The combination of ingredients and spices makes it a nourishing accompaniment, delicious and original, to redo!

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