West Indian Curried Brussels Sprouts Stir-Fry

I did not enjoy eating Brussels sprouts made the traditional way boiled or steamed with salt/or butter. I decided to experiment with my mother's Trinidadian and Indian recipes to find a way to make these tiny cabbages more palatable. I have found that with Caribbean cooking, most vegetable dishes can tend to be over cooked.
The problem with overcooking Brussels sprouts is that they emit a foul sulphur like odor. For this reason we ideally want to keep our cooking time between five to ten minutes. I would not cook Brussels sprouts for any more than ten minutes.

This is a simple recipe to create a curried Brussels sprout stir-fry. I also add onion, chopped celery and red pepper to create a flavor variation of sweet and flavorful veggies to improve the taste of the Brussels sprouts.
Some Caribbean stir-fry recipes involve the use of cabbage. In this case we replace the cabbage with Brussels sprouts quartered of chopped.

Preparation time: 10 mins

Ingredients

8-12 Brussels Sprouts with the top layer skin washed and peeled. Chop into quarters.
1 cup of water
1/4 cup of chicken broth
1/2 cup chopped onion
1/2 cup red pepper
1/4 chopped celery
1tbsp of light olive oil
1 chopped raw garlic
Sea salt or Mrs. Dash

Cooking time time: 20 mins Serves: 2

Preparation

Under medium heat, boil chopped onion, red pepper and celery for 10 minutes combined in skillet with water.

After 10 minutes, add Brussels sprouts.

Allow to cook for 2 more minutes.

Drain of excess water.

Add 1/4 cup of chicken broth to skillet.

Add 1 tbsp of Olive Oil with chopped garlic to skillet.

Stir frequently and allow to cook for 5-7 minutes.

Add 1 tsp of curry powder. Stir to make sure all veggies are covered and creates a tiny bit of sauce in skillet.

Add sea salt or Mrs. Dash to taste.

Serve with brown rice to make a healthy meal. Can also be served with rice or flatbread.