Brussel Sprout Curry



Brussels Sprout Curry


Brussels sprouts – 250g

Carrots- medium size – 2

Sunflower oil

Indian spices –

  • cumin seeds
  • mustard seeds
  • turmeric
  • cayenne pepper
  • ground coriander
  • garlic
  • ginger
  • fresh chilli


garam masala

1 1/2 tbsp chickpea flower

1. Peel and wash Carrots.  Slice into sticks.

2. Slice Brussels into quarters and wash and mix carrots.

3. Heat 6 tablespoons of Sunflower oil in a frying pan.

4. Once oil hot, put in ½ teaspoon of cumin and mustard seeds.

5. Once cumin seeds gone brown and mustard seeds popped add the Brussels and Carrots.

6. Add 1 teaspoon of turmeric,

Add ¼ teaspoon of cayenne pepper

Add 1 ½ teaspoon of salt, grinded powder of coriander and cumin seeds

1 ½ teaspoon of fresh chilli

1 teaspoon of fresh ginger

½ teaspoon of fresh garlic

7. Stir the masala and cover with a lid and let cook on a medium heat until                       Brussels and carrots are cooked, ensuring stirring occasionally. Will be cooked in under 10 minutes

8. Once cooked add 1 ½ tablespoon of Chickpea flour and let cook for an further 5 minutes uncovered over a medium heat. This makes the Brussels and Carrots chargrilled and crispy.

9. Now completely cooked add garam masala and fresh coriander.

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