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Brussels Sprout, Chickpea, and Potato Curry

Panch phoron is one of the coolest spice blends I've ever had the pleasure of tasting. It typically consists of fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts. I love it so much. It's easy to find once you locate an Indian market, which is usually the difficult thing to locate. I also love curry, I'm sure y'all have noticed, I make it a lot. The best thing about curry is that you can literally just throw whatever veggies you have in a pot, add some curry, or garam masala, and voila! Curry!

Do this!  


30 Brussels sprouts, halved

2 potatoes, cooked and cubed
1 c cooked chickpeas
2 tsp panch phoron
2 onions, sliced
1/2 c veggie broth
red pepper flakes, to taste
Garam masala, to taste
turmeric, to taste
  1. Heat up some oil and fry up the panch phoron until the mustard seeds start to pop. 
  2. Add the onion, red pepper flakes, and chickpeas. Give a big stir.
  3. Add sprouts, garam masala, turmeric, salt, and broth. Cover and cook for about 7-10 minutes.
  4. Add in cubed potatoes. Cook covered for another 10 to 15 minutes; until the sprouts are as tender as you like them.





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