I made a curry for my colleague – the Spinach and Broccoli Curry which can be found here. As we were discussing the randomness of my inclusion of sundried tomato paste, it came about that sometimes there are Brussels Sprout curries.
And as per usual, regardless of the “culture” I am trying to cook for, my brain went “oh! What goes with Brussels Sprouts?…” And that is how the recipe came about.
This recipe is completely vegetarian and vegan and dairy-free, so super easy as something to serve if you or your guests cannot eat certain things. It has a fairly strong Brussels Sprouts flavour, if you aren’t completely sold on Brussels sprouts (I am usually in the eek Brussels Sprouts camp and this, for me, is really good. This also works as a side to another curry also would be fun) you can remove 65 g of Brussels Sprouts and use that as potatoes instead. Your ingredients instead will be – 300 g Brussels Sprouts and 200 g potatoes. This turns out to be a dry curry and goes rather nicely with Mango Chutney and Lime Pickle. I really do suggest eating this with naan bread rather than rice as you can really get in and scoop it!
Servings: 3 medium servings, or 5 side dishes.
Calories per serving: 331
Brussels Sprout & Chestnut Curry Recipe
- Vegetables to Go In
- 365 g uncooked baby Brussels Sprouts
- 162 g chopped leeks
- 100 g Chestnuts
- 135 g Potatoes - small cubes
- Seasonings to Fry
- 1 tbsp Sesame oil
- 1 tbsp olive oil
- ½ tbsp Nigella Seeds
- ½ tbsp Cumin Seeds
- ½ tbsp Tarragon
- 1 tsp Ginger
- 1 tsp Tumeric
- 1 tsp Coriander Powder
- 2 tsp Curry Powder
- 4 Cardamon Pods
- Seasonings to Go in For the Sauce
- 1 tbsp garlic puree
- 2 heaping tsp Miso Paste
- 350 mls water
- ½ tsp tomato paste
- 2 large splashes of Chinese Rice Vinegar
- Chilli Flakes - to taste
- Step 1 Fry Seasonings: In your pot add all of the “Seasonings to Fry”. Turn the heat up to medium and let this fry for AT LEAST 5 minutes. You will see the mixture expand in the oil. Keep frying and stirring. This part of the process opens up all of the flavours and you definitely do not want to skip on the cooking for this. You can definitely keep this cooking for awhile. To describe the cooking time, it is similar to when cooking flour for a gravy or for a bechamel sauce. You need to fry it, you will see it expand, but you need to taste it and when it TASTES done, then yes, you are good.
- Step 2 Start Frying the Veggies: Throw in your leeks first. You want to make sure that these start to become clear, but not too much yet. Add the halved Brussels Sprouts and mix well into the seasonings and start to fry. Add the potatoes and Chestnuts . Mix in the pastes and stir well.
- Step 3 Boiling the Concoction: Turn up the heat so that when you add the water it won’t take ages to boil. So add the water and let it boil for 40 minutes. While this is boiling add the Chinese Rice Vinegar and the chilli flakes to taste. As well, keep an eye on how much water is in it. You want this to be fairly dry, however, you don’t want it to burn.
- Step 4 Servings and Storage: You can serve it immediately. Although, similar to casseroles and stews, this tastes great the next day. You can either freeze or refrigerate as you see fit.