Fragrant Sprout Curry

This tangy and tart curry is simply the best way to enjoy Brussel sprouts.

Course Main Course

Cuisine Asian, Indian

Diet Low Calorie, Low Lactose, Vegan, Vegetarian

Keyword brussel sprout curry, brussel sprout recipes, brussel sprouts recipe, seasonal curry, sprout curry, sprouts

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Servings

Calories 348

Place the red chilli, 2 quartered onions and all the peeled cloves from the head of garlic into a food processor or blender and whizz into a smooth slurry.
Heat the 2 tablespoons of vegetable oil in a large pan over a medium heat. Toss in the onion slurry and cook for 3-5 minutes until the mixture begins to take on some colour.
Now tip in all the spices (teaspoon of mustard powder, 1/2 teaspoon of turmeric, teaspoon black pepper, teaspoon of cumin, teaspoon of coriander, teaspoon of paprika and 2 teaspoons of sugar). Stir to combine with the onion slurry and cook for a further minute.
Pour in the can of chopped tomatoes, can of coconut milk, 350g of halved sprouts and a teaspoon of sea salt. Stir to combine then bring the mixture to a rolling simmer. Cover and cook for 15-18 minutes or until the sprouts are fork soft.
Once cooked remove the pan from the heat and stir in the juice from the lemon. Serve immediately with a good helping of freshly prepared rice or a warm naan.