Brussel sprouts are typically winter veggies. I like all types of cabbages because they are healthy, hydrating, versatile, easy to prepare and pocket friendly. On the market, usually you can find most types of cabbages, all year’ round, but these little pearls, the brussel sprouts, are available only in the winter if you are eating seasonally.
The following recipe will show a different side of this little wonder and believe me you’ll get something really tasty. The slightly spicy, creamy and oriental flavored sauce complements well with the crunchy cashew nuts and the brussel sprouts. Lunch is ready quickly if you just cook some brown or white rice in water with salt and curcuma and add it to this yummy brussel sprouts curry.
Here is the indian brussel sprouts curry (lactose free, gluten free, vegan) recipe:
- 500 g little brussel sprouts – boiled for 3 minutes
- 1 purple onion – finely chopped
- 250 ml tomato sauce
- 1 spoon cold pressed oil
- 1 spoon black mustard seeds
- 3 garlic cloves – crushed with a garlic press
- 1 teaspoon curcuma
- ½ teaspoon cayenne pepper
- 2 teaspoon garam masala (or any other curry spice mix)
- ½ cup cashew nuts
- 100 ml vegan cream
- salt to taste
- 1 lime or lemon, juiced
- Heat the cold pressed oil in a wok over medium heat, add the black mustard seeds and cook them till they start to pop.
- Saute the onion until translucent, than add the crushed garlic too.
3. Stir in the tomato sauce and the spices – curcuma, garam masala (or curry), salt and cook for 1 minute. After, add the brussel sprouts and the cashew nuts. Covered, simmer for 5 minutes, stir in occasionally.
4. In the end add the vegan cream and the lime or lemon juice to taste.
Can be served with cooked brown or with rice.