Curried Brussels Sprouts with Bacon and Paneer - Dinner With Julie
Curried Brussels Sprouts with Bacon and Paneer
Curried Brussels Sprouts with Bacon and Paneer

Curried Brussels Sprouts with Bacon and Paneer

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May 14, 2015

  • Makes: Serves 4. (Or 2 for lunch.)

Ingredients

6-8 slices bacon, chopped

1 tsp. whole cumin seeds

canola oil, for cooking, if you need it

1 lb Brussels sprouts

1 14 oz (398 mL) can pureed tomatoes

1 Tbsp. ground coriander

2 tsp. cumin

1/2 tsp. turmeric

1/4 tsp. salt

pinch cayenne

1/2 lb paneer, cut into 1-inch cubes

Directions

1Cook the bacon in a skillet set over medium-high heat until crisp; remove with a slotted spoon and transfer to a plate, leaving the drippings.

2Toast the cumin seeds for a minute in the drippings in the pan - add a little oil if you like - and then add the Brussels sprouts, cooking until they're soft and starting to brown a bit on the edges.

3Add the tomatoes, coriander, cumin, turmeric, salt and cayenne and cook until bubbling and thick; tuck in the paneer and cook for another minute, coating the cheese with the tomato sauce, until everything is heated through and looking like exactly what you want to eat. (Vij instructs to pour the sauce over the paneer, if you want to serve it that way.)

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