Instructions

• CUT THE STALKS of Brussels sprouts and peel off any outer leaves that
• are tough or damaged.
• Discard these, Wash Brussels sprouts and Cut each one in quarters, lengthwise. Some leaves will fall off, but be sure to keep them for cooking.
• Preheat the oven or toaster oven to 375OF.
• Spread cashews on a baking tray and bake for 3 minutes.
• Gently stir cashews to roast them evenly.
• Return to the oven for another 3 minutes, or until golden brown
• Watch carefully because cashews can burn quickly.
• Remove from the oven and cool for at least 30 minutes.
• In a large shallow pan, heat oil for 1 minute on medium-high heat.
• Sprinkle in mustard seeds and allow them to Sizzle until you hear the ñrst popping sound, about 1 minute.
• Quickly add asafoetícla and cumin seeds and allow them to Sizzle for 30 seconds.
• Add turmeric, salt and Cayenne, reduce the heat to medium and stir for 1 minute.
• Be careful not to burn the seeds. (If the rnasala is about to burn before the 1 minute is
• up, turn off the heat and quickly add tomatoes and Brussels sprouts. Then
• return the heat to medium.)
• Add tomatoes and Brussels sprouts and stir Well.
• Cover and Cook vegetables for 5 minutes.
• Stir in paneer and cook for another 2 minutes uncovered.
• Add bell peppers and cook 2 to 3 minutes more7 until vegetables are Cooked but not mushy.
• Before serving use your hands to break Cashews in pieces.
• Stir Cashew pieces and cilantro into the Curry.