Indian Spiced Brussels Sprouts Curry Recipe
Brussels sprouts get spicy! Skip the blender and cream without sacrificing flavor. This Brussels sprouts curry with tender sprouts, vibrant spices and crunchy cashews comes together in under 30 minutes. This is a rare and delicious Indian Brussels sprouts recipe your family will love.
Author: Sheeba
Equipment
Ingredients
- 250 grams (8.8 ounces) Brussels sprouts
- 1 tablespoon olive oil
- 1 teaspoon cumin seeds
- 10 cashew nuts
- 2 medium onions
- 3 cloves garlic
- 1-inch piece of ginger
- 1 green chili
- 2 medium tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon sea salt
- 1 teaspoon chili powder
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric
- ½ teaspoon garam masala
- a handful of chopped coriander leaves
STEP BY STEP IMAGES
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Instructions
- Trim 250 grams (8.8 ounces) Brussels sprouts and halve them. Reserve the loose outer leaves.
- Heat 1 tablespoon olive oil in a large frying pan or a deep pot.
- Add 1 teaspoon cumin seeds and 10 cashew nuts. Roast on low heat for a couple of minutes.
- Finely chop or mince 2 medium onions. Sauté on medium heat until the onions turn translucent.
- Mince 3 cloves garlic, 1-inch piece of ginger and 1 green chili.
- Sauté them for a good 5-6 minutes until the whole mixture turns golden brown and you get a nice aroma.
- Chop 2 medium tomatoes and add. You can also use tomato puree instead of chopped tomatoes.
- Stir the tomatoes on medium-high flame for 8 to 10 minutes until they turn mushy.
- Add 1 tablespoon tomato paste and 1 teaspoon sea salt. Sauté for a couple of minutes on low heat.
- Add the halved Brussels sprouts (remember to reserve the loose outer leaves).
- Add the spices: 1 teaspoon chili powder, 1 teaspoon coriander powder, ¼ teaspoon turmeric and ½ teaspoon garam masala. Stir for 2 minutes.
- Add ½ cup of water and stir well until combined. Cover the pot and bring the curry to a boil.
- Simmer on medium heat for about 8 to 10 minutes until the sprouts turn soft.
- Add the reserved loose leaves of Brussels sprouts and a handful of chopped coriander leaves. Simmer for 1 to 2 minutes.
- Switch off the flame. Drizzle lime juice and serve.
Video
Notes
- The chili powder used here is the Indian chili powder. You can substitute with cayenne pepper.
- Cooking time: The success of this curry recipe depends on how long you sauté the ingredients on low to medium heat. DO NOT crank up the heat to cook faster. The curry may end up with a burnt taste.
- If you're in a hurry: Add salt earlier on, when you sauté the onions. This can save you 5 to 10 minutes. Salt helps brown onions and cook tomatoes faster.
- If you like tempering with Indian spices (like tadka), you can add some black mustard seeds and curry leaves when you sauté cumin seeds.
- For more tips: Read the post above.
Nutrition Facts
Indian Spiced Brussels Sprouts Curry Recipe
Amount per Serving
Calories
127.7
% Daily Value*
Fat
5.9
g
9
%
Saturated Fat
0.9
g
6
%
Polyunsaturated Fat
0.9
g
Monounsaturated Fat
3.6
g
Sodium
681.7
mg
30
%
Potassium
572.9
mg
16
%
Carbohydrates
17.5
g
6
%
Fiber
5.3
g
22
%
Sugar
6.5
g
7
%
Protein
4.5
g
9
%
Vitamin A
1200.4
IU
24
%
Vitamin C
68.8
mg
83
%
Calcium
62.5
mg
6
%
Iron
2.1
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.