BM# 71: Week 3/ Day 2
Theme: One Ingredient — 3 Courses
Dish: Gravy — Creamy Brussels Sprouts Curry

Today I have an interesting gravy dish made with Brussels Sprouts. It’s this creamy Brussels Sprouts curry that is great to serve with rice or roti or even bread. Idea to make a curry came from Vaishali’s recipe here. Vegan Brussels Sprouts Curry I’ve always either roasted the sprouts or made a stir fry with them, I’ve never thought of making a gravy dish with Brussels sprouts, so when I saw Vaishali’s recipe, I had to try it right away. I made it twice already and it is pretty tasty, if I can say so myself.

I know a lot of people who don’t like Brussels Sprouts — they inherently have a slightly bitter taste and a funky smell that may not appeal to some. My advice to them is to try them roasted first and then try this creamy curry. Brussels Sprouts CurryCreaminess in this curry comes from some almond butter (cashew butter can be subbed or simply soak and grind some almonds or cashews) and coconut milk. So this is a 100% vegan dish that tastes great and is secretly healthy too. I served the curry with bread, since I was too lazy to make rotis.Brussels Sprouts Currybm-logo

Lets check out what my fellow marathoners have cooked today for BM# 71.

Print Recipe
Creamy Brussel Sprouts Curry Yum
Creamy Brussels Sprouts Curry is an interesting and delicious preparation with Brussels sprouts. It is a perfect side dish to serve with rice or roti.
Creamy Brussel Sprouts Curry
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Servings
Ingredients
  • 3 cups Brussels Sprouts, trimmed and quartered
  • 1 Medium Onion, finely chopped
  • 2 Medium tomatoes, finely chopped
  • 2 Garlic cloves, finely minced
  • 1 tbsp coconut oil
  • 1 tsp Mustard seeds
  • 2 tbsp Almond Butter (soak 3tbsp cashews or almonds and grind into a paste)
  • ½ tsp turmeric
  • ½ tsp Red Chili powder (adjust as per taste preference)
  • 1 tsp Garam Masala (or Curry powder)
  • 1 cup coconut milk
  • To taste salt
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Servings
Ingredients
  • 3 cups Brussels Sprouts, trimmed and quartered
  • 1 Medium Onion, finely chopped
  • 2 Medium tomatoes, finely chopped
  • 2 Garlic cloves, finely minced
  • 1 tbsp coconut oil
  • 1 tsp Mustard seeds
  • 2 tbsp Almond Butter (soak 3tbsp cashews or almonds and grind into a paste)
  • ½ tsp turmeric
  • ½ tsp Red Chili powder (adjust as per taste preference)
  • 1 tsp Garam Masala (or Curry powder)
  • 1 cup coconut milk
  • To taste salt
Creamy Brussel Sprouts Curry
Instructions
  1. Heat oil in a pan, add mustard seeds and once they start to splutter, add the onions and garlic. Cook till the onions turn translucent.
  2. Add the Brussels sprouts and turmeric. Cook till the sprouts are almost cooked through, about 8~10 minutes.
  3. Add the tomato, garam masala, red chili powder and salt. Cover and cook till the tomatoes turn mushy.
  4. Add the coconut milk, almond butter and some water; bring to a simmer and cook for 3~4 minutes. Adjust the seasoning and serve with rice or bread.
Share this Recipe
Powered by WP Ultimate Recipe

5 thoughts on “Creamy Brussels Sprouts Curry (Vegan Recipe)”

Leave a Reply

Your email address will not be published. Required fields are marked *