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Brussels sprout stir-fry with paneer and coconut

Name: Brussels sprout stir-fry with paneer and coconut
Prep time: 20 min
Total time: 20 min
Yield: Serves 2
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

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 21 Nov 22
Updated: 18 Mar 24

Brussels sprout stir-fry with paneer and coconut

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.

Got lots of sprouts to use up? Browse 30+ more Brussels sprout recipes.

Easy
December 2022

Test kitchen approved

Serves 2
Hands-on time 20 min

Got lots of sprouts to use up? Browse 30+ more Brussels sprout recipes.

Nutrition: per serving

Calories: 320kcals
Fat: 23.5g (13.9g saturated)
Protein: 15.9g
Carbohydrates: 7g (6.3g sugars)
Fibre: 8.3g
Salt: 0.1g

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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

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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.