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BRUSSEL SPROUTS CURRY

Vegetarian - Vegan - Explorer

sobhna's brussel sprouts curry recipe

INGREDIENTS

Serves 2

  • 2-3 tablespoons of oil (1 tablespoon for the stuffing in prior prep)

  • 0.5 teaspoon asafoetida (optional)

  • 1 tablespoon Sobhna's Authentic Indian Curry Paste

  • 200g Brussel Sprouts

  • Salt to taste

  • Freshly chopped chopped coriander (optional)

METHOD

  1. Prior Prep: In a bowl mix curry paste, oil, salt to taste and chopped coriander and mix together. Take the Brussel sprouts and make a slice in the top down the middle half-way to the bottom (in the video), and stuff with the paste mix.

  2. Heat oil in a pan, add asafoetida and Brussel Sprouts - saute for 4-5 minutes on a low heat.

  3. Add the rest of the curry paste mix (if you have any left), stir and cover with a tray you can add water too in the top (could use a cake tin).

  4. After 5-7 minutes, add approx. 3 tablespoons of hot water and stir. Cover and cook on low heat for another 7-8 minutes.

  5. Add approx. 2 tablespoons of hot water if necessary, cover and cook for another 5-7 minutes until the sprouts are soft (but not mush).

  6. Uncover, increase heat to concentrate the sauce, add garam masala. Remove from stove and add freshly chopped coriander before serving with warm roti and rice.

 

Find the video tutorial to this recipe here and to subscribe to our YouTube channel click here.

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