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Sprout masala

A delicously warm and satisfying curry packed full of healthful nutrients.
Course Main Course
Cuisine Indian
Servings 4 people

Ingredients
  

  • 1 medium onion peeled and roughly chopped
  • 1 medium green chilli deseeded and roughly chopped
  • 1 cm piece fresh ginger peeled and roughly chopped
  • 1 fat clove of garlic peeled and roughly chopped
  • 2 tablespoons fresh coriander stems and leaves separated
  • 400 grams Brussel sprouts
  • 400 gram tin chopped tomatoes
  • 1 tablespoon tomato puree
  • 1 heaped teaspon masala mix or
  • 1/2 teaspoon red chilli powder and 1 teaspoon garum masala
  • salt and pepper
  • 75 grams cashew nuts ** soaked in hot water and drained
  • 100 ml water

Instructions
 

  • Place the onion, chilli, ginger, garlic and coriander stems into a small blender pot with a couple of tablespoons of water and blitz until chopped into a rough paste.
  • Heat a couple of tablespoons of water in the bottom of a medium-sized saucepan and add the paste. Sauté on a medium heat for 5 minutes, stirring from time to time so the mix doesn't stick on the bottom of the pan.
  • Prepare the Brussel sprouts by trimming the end and removing any marked or rough outside leaves. Chop huge ones in half otherwise leave whole.
  • Once the onion mix has started to soften, add the tinned tomatoes, tomato puree and the masala mix or chilli powder. Stir well to combine then simmer for 10 minutes until the aromas start to change (the chilli will start off smelling a bit harsh then start to mellow).
  • Tip the Brussel sprouts to the pan and stir well (include the garum masala at this point if using). Add a little water to ensure the sauce covers the sprouts. Bring to the boil then reduce the heat right down and simmer for 10-15 minutes until the sprouts are cooked.
  • Whilst the sauce is bubbling away, pop the soaked cashew nuts and water into a high speed blender jug and blitz until smooth to make a cashew cream.
  • Pour the cashew cream into the pan and simmer for a few more minutes.
  • Garnish with the reserved fresh coriander leaves and serve with steamed brown rice or whole-wheat chapatti on the side.

Notes

** if you are nut free, use oat or soya cream instead.
Keyword Brussel sprouts, curry, dairy free, gluten free, vegan