Celebrity Chefs Recipes: Preeti Mistry's Curry Leaf Ginger Brussels Sprouts

Photos: Vic Chin, Video: Vic Chin and Peter Ruocco

I have been making a version of these for several years, especially around Thanksgiving where they've become a real hit with my friends and family. I can’t wait to start making this dish when the weather cools and Brussels sprouts start making their appearance at the farmer’s market.

The sweet potato adds the perfect amount of natural sweetness to match the bitter, salty sprouts and the fenugreek pesto adds a uniquely herby flavor, as well as a tang from the vinegar.

Curry Leaf Ginger Brussels Sprouts

Makes 6 servings 

Ingredients:

• 1 medium garnet yam, cut into medium dice
• 1 medium sweet potato, cut into medium dice
• 1 medium purple potato, cut into medium dice
• 3 lbs Brussels sprouts, trimmed and quartered
• ¼ cup neutral oil
• 2 tablespoons JBC Chaat Masala (see recipe below)
• 3 tablespoons Ginger Curry Leaf Butter (see recipe below)
• 2 tablespoons salt
• ½ cup Fenugreek Pesto (see recipe below)
• 3 sprigs fresh mint

Instructions:

1. In a medium-size saucepan, combine garnet yam, sweet potato, and purple potato with enough salted water to cover. Bring to a boil and cook until tender. Drain and set aside.
2.  In a large saute pan, over high heat, heat oil until just about smoking. Add sprouts and stir to coat with the oil. Cook,  stirring occasionally until sprouts are cooked through, about 10 minutes.
3. Add potatoes and stir to combine. Add the JBC Chaat Masala, Ginger Curry Leaf Butter, and salt; stir to fully incorporate and continue cooking until the butter melts and the edges of the vegetables begin to brown.
4. To serve, spread a generous tablespoon of the Fenugreek Pesto on each plate, then top with the sauteed vegetables.
5. Garnish with mint sprigs and serve immediately.  

Ginger Curry Leaf Butter

Makes 2 cups

Ingredients:

• 2 cups unsalted butter
• 2 teaspoons ginger, minced
• 20 fresh curry leaves

Instructions:

1. In a small saucepan, over medium heat, combine butter, ginger and curry leaves; cook until the butter is fully melted.
2. Reduce the heat, cover, and let steep for 15 minutes.
3. Let butter cool until it starts to thicken into a fudge-like consistency, then spread onto a piece of plastic wrap and roll into a sausage shape. Tie off both ends and refrigerate for up to 1 month.

Chaat Masala

Ingredients:

• ¼ cup coriander seeds
• ⅓ cup cumin seeds
• 1 tablespoon fennel seeds
• ½ teaspoon green cardamom pods
• 1 tablespoon fenugreek seeds
• ½ teaspoon cloves
• ⅓ cup black peppercorns
• ⅓ cup Indian red chili powder
• 1 ½ tablespoons amchoor (dried mango powder)
• 1 tablespoon black salt

Instructions:

1. Preheat oven to 350 degrees F.  Place the whole spices on a baking sheet and place in the oven until the spices are fragrant and just beginning to smoke, 5 to 7 minutes. Set aside to cool.
2. When cool, grind them in batches in a spice grinder.
3. Combine all of the spices with the Indian chili powder, amchoor and salt in a bowl and mix well.
4. Transfer to an airtight container and store in a cool place for up to 4 weeks.  

Fenugreek Pesto

Ingredients:

• 3 cloves garlic
• ¼ cup pistachios
• ½  cup wine vinegar
• 1 tablespoon salt
• 2 cups fresh fenugreek leaves
• 1 cup neutral oil

Instructions:

1. In a blender combine the garlic, pistachios, vinegar and salt and puree until smooth and creamy.
2. Add the fenugreek leaves and blend again until pureed. With the blender running, drizzle in the oil slowly until the mixture emulsifies and thickens to a smooth mixture.
3. Using a spatula, transfer the pesto to a bowl. Serve with Brussels Sprouts.