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    Home » Blogging Marathon » Creamy Brussels Sprouts Curry (Vegan Recipe)

    Creamy Brussels Sprouts Curry (Vegan Recipe)

    Published: Dec 18, 2016 · Modified: Dec 12, 2019 by Pavani · 5 Comments

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    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.

    Creamy Brussel Sprouts Curry

    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.
    Author: Pavani
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    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins
    Course: Main Course, Side Dish
    Cuisine: Indian, north indian
    Servings: 4 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

    Instructions

    • 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.
    • Add the Brussels sprouts and turmeric. Cook till the sprouts are almost cooked through, about 8~10 minutes.
    • Add the tomato, garam masala, red chili powder and salt. Cover and cook till the tomatoes turn mushy.
    • 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.
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Comments

    1. Priya Suresh

      December 18, 2016 at 3:41 am

      Wow, brussels sprouts curry sounds awesome and lip smacking. Can have this curry with some rotis as well.

      Reply
    2. Srivalli

      December 20, 2016 at 6:00 am

      That's a good one with Brussels, looks so filling too!

      Reply
    3. srividhya

      December 29, 2016 at 11:33 am

      This is one yummy and healthy curry. Very nice.

      Reply
    4. Priya

      January 05, 2017 at 10:24 am

      Wow, that sounds delicious! Would love to try this sometimes, we like the taste of brussel sprouts, i m bookmarking this to try !

      Reply
    5. Vaishali Sabnani

      January 07, 2017 at 5:43 am

      You know my mind can never come up with such curries, it looks lovely and beautiful pics too.

      Reply

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