This festive season, banish bland Brussels sprout dishes from your dinner table with spicy and tangy sprout Brussels Sprout Curry Recipe that can be prepared to suit both Indian and English taste buds.
Indian 10 Mins 40 Mins EasyServes 4
500g Brussels sprouts – trimmed and halved
2 onions – peeled, finely diced
2 tsp fresh garlic – finely chopped
3 tsp fresh ginger – finely chopped
2 tsp cumin seeds (Jeera)
3 tsp cooking oil (vegetable oil or olive oil)
2 tsp turmeric powder (Haldi)
2 tsp salt (add more or less to taste)
2 tsp fresh green chillies – finely chopped (add more or less to your taste)
2 fresh vine tomatoes or 1/2 tin plum tomatoes, chopped
2 tsp garam masala
2 tbsp fresh coriander to garnish
Heat the oil in a pan, add the cumin seeds, and allow to darken and ‘pop’.
Add the garlic and ginger and fry for 2 to 3 minutes until slightly golden brown.
Add the onion and stir. Fry until golden brown.
Add salt, turmeric, tomatoes, chillies and a little garam masala. Cook for 8 to 10 minutes until all the ingredients have mixed together and the tomatoes have broken down.
Add in the sprouts, mix thoroughly and cover the pan. Cook for 20 to 25 minutes or until the sprouts are cooked. Taste and adjust the seasoning if required.
Garnish with coriander and a little more garam masala.
Serve with basmati rice or Indian bread.
This festive season, banish bland Brussels sprout dishes from your dinner table with spicy and tangy sprout curry.
This brussels sprouts curry is a simple dish that can be prepared to suit both Indian and English taste buds.
Avoid overcooking the Brussels sprout, as their flavour can become quite strong, which does not go down well for many. Just cook to al dente.
About this recipe
This Brussels Sprout Curry Recipe is courtesy of Lorna Nanda – founder of The Little Indian Kitchen which offers a selection of cookery classes for authentic Indian food designed to appeal to all food lovers wanting to learn how to cook or to expand on their existing cooking skills.