![Delicious print logo](https://www.deliciousmagazine.co.uk/wp-content/themes/delicious/assets/images/logos/delicious-black.jpg)
Brussels sprout stir-fry with paneer and coconut
- Published: 21 Nov 22
- Updated: 18 Mar 24
Taking its inspiration from cabbage thoran – a stir-fried vegetable dish from Kerala in south India – we’ve combined leftover sprouts with paneer, all quickly fried with coconut and spices. This fresh, fragrant dish offers so much.
![Brussels sprout stir-fry with paneer and coconut](https://www.deliciousmagazine.co.uk/wp-content/uploads/2022/10/2022D469-BRUSSELS-SPROUTS-PANEER-AND-COCONUT-STIR-FRY-768x960.jpg)
Got lots of sprouts to use up? Browse 30+ more Brussels sprout recipes.
-
Serves 2
-
Hands-on time 20 min
Ingredients
- 1 tbsp vegetable or groundnut oil
- 100g paneer, cubed
- ¼ tsp black mustard seeds
- ¼ tsp cumin seeds
- 1 curry leaf sprig or 5 dried curry leaves
- 1 shallot, finely sliced
- 40g desiccated coconut or grated fresh coconut
- 1 garlic clove, crushed
- Pinch ground turmeric
- 1-2 green finger chillies, halved lengthways
- 200-250g cooked sprouts, halved
- Cooked rice or flatbreads to serve
Method
- Heat half the oil in a frying pan over a medium heat. Season the paneer with a pinch of salt and fry for 5-6 minutes, or until golden on all sides, then tip onto a plate. Add the remaining oil to the pan along with the mustard seeds, cumin seeds and curry leaves. When the seeds start to pop and sizzle, add the shallot and a pinch of salt and cook gently for 3-4 minutes, stirring regularly.
- Stir in the coconut, garlic, turmeric and chillies, cook for 1 minute then add the sprouts. Stir-fry for 3-4 minutes over a medium-high heat until golden in places. Return the paneer to the pan and cook for a final minute or two. Serve with rice and/or chapatis.
- Recipe from December 2022 Issue
Nutrition
- Calories
- 320kcals
- Fat
- 23.5g (13.9g saturated)
- Protein
- 15.9g
- Carbohydrates
- 7g (6.3g sugars)
- Fibre
- 8.3g
- Salt
- 0.1g
delicious. tips
If you have leftover raw sprouts instead of cooked, simply shred them instead of halving and cook in the same way – they’re great with a bit of bite
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe![](https://www.deliciousmagazine.co.uk/wp-content/uploads/2024/09/Sep24-footer-cover-208x230.png)
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter