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Dinner with Rukmini

Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

Crispy Tamarind Sprouts with Peanuts and Shallots

Enjoy this easy midweek meal or jazz up your sprouts for this year's Christmas dinner with this delicious recipe for Crispy Tamarind Sprouts with Peanuts and Shallots from The Green Roasting Tin.

From the book


This Indian street food inspired dish combines crispy chickpeas with sprouts and a tamarind dressing. You could go down the full chaat route by adding puffed rice and making it more of a snack, but for a filling meal add some flatbreads or naan along with the yogurt.

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500g Brussels sprouts, halved
200g banana shallots, peeled and halved
1 x 400g tin of chickpeas, drained and rinsed
1 tsp ground cumin
1 tsp ground coriander
1 tsp chilli powder
1 tbsp vegetable oil
2 tsp sea salt
For the dressing:
1 tbsp vegetable oil
1 tbsp tamarind paste
1 tsp brown sugar
To serve:
20g salted peanuts, chopped
A handful fresh coriander, roughly chopped
1 tsp each chaat masala and/or mango powder (optional)
4 tbsp coconut yogurt
Flatbreads or naan

Essential kit

You will need: a roasting tin.


1. Preheat the oven to 180°C fan/200°C/ gas 6. Mix the sprouts with the shallots, chickpeas, spices, oil and salt in a roasting tin, then transfer to the oven for 25 minutes, until the vegetables are crisp and browned.

2. Meanwhile, mix the oil with the tamarind paste and sugar. Once the vegetables are cooked, toss with the dressing, then scatter over the peanuts, fresh coriander and the chaat masala and/or mango powder, if using. Serve with the yogurt, piled into flatbreads or naan.

Cook’s Note: The tamarind paste used here is the kind you get at the supermarket in a small own-brand jar – not the very concentrated paste that you get at Asian grocery stores. If using the latter, halve the amount.

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From the book: The Green Roasting Tin

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