Brussels Sprouts Saag with a Crunchy Finish

Soft spinach and browned Brussels sprouts make a useful pairing: one gives a creamy base, the other gives texture. Roasting the sprouts separately keeps their edges distinct from the sauce.

The combination was inspired by Rishi Kumar and Zubair Mohajir's Brussels sprouts saag in Food & Wine. This independently written home variation uses a simple coconut-spinach base and a pumpkin-seed finish. It is not a reproduction of the chefs' dish or a claim to a traditional regional recipe.

Ingredients

Serves 3–4 with rice or flatbread. Allow around 15 minutes to prepare and 30 minutes to cook.

• 450 g Brussels sprouts, trimmed and halved
• 400 g fresh spinach, washed
• 1 medium onion, finely chopped
• 2 garlic cloves, grated
• 15 g fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon chili flakes, optional
• 120 ml coconut milk
• 3 tablespoons neutral oil, divided
• 2 tablespoons pumpkin seeds
• 1 tablespoon lemon juice, or to taste
• Salt and black pepper
• Fresh coriander leaves, optional

Frozen spinach can also work: thaw it and squeeze out excess water before adding it.

Roast for browned edges

Heat the oven to 220°C conventional or 200°C fan. Toss the sprouts with two tablespoons of oil, a little salt, and black pepper.

Spread over a tray with the cut sides down and room between the pieces. Roast for approximately 20–25 minutes, until the centres are tender and the edges have browned. Very large sprouts may need longer.

A crowded tray produces a softer result. Use two trays if necessary rather than piling the sprouts together.

Make the spinach base

Warm the remaining tablespoon of oil in a saucepan over medium-low heat. Cook the onion for 8–10 minutes until soft. Add garlic and ginger and stir briefly.

Add cumin, coriander, turmeric, and optional chili. Stir for around 30 seconds, then add the spinach in handfuls. Turn it through the onion mixture until wilted.

Add the coconut milk and simmer gently for five minutes. Blend partly with a stick blender, or chop and stir thoroughly if you prefer a rougher texture. Keep some texture rather than turning it into a completely smooth soup.

Balance and assemble

If the spinach is watery, cook uncovered for a few more minutes. If it is too thick to spoon comfortably, add a little water.

Stir in lemon juice, then taste for salt. Put the spinach in a serving dish and arrange the roasted sprouts on top.

Toast the pumpkin seeds in a dry pan, shaking regularly, and scatter over the dish. Add coriander leaves if using. Keeping the seeds and sprouts on the surface preserves their contrast.

Serve and vary

Serve with rice or warm flatbread. Coconut Lime Rice is another option if you want to build the meal around the coconut flavours.

For more substance, add separately cooked chickpeas to the spinach. Keep leftovers refrigerated and use within three days; reheat thoroughly. Store the seed topping separately.

Recipe note: this variation has not been kitchen-tested by Pixeld Food. Cover: AI-generated serving illustration.