Brussels Sprouts Curry with coconut milk

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 1 packet - Brussels sprouts (10-15 sprouts)
  • 1 pinch- turmeric powder
  • 1 tsp-garam masala
  • 1/2 cup- coconut milk
  • Salt
  • A handful - curry leaves
  • A handful - coriander leaves
  • To be ground
  • 1 inch piece - ginger
  • 3 - garlic pods
  • 5 - small onions
  • 1 small- tomato
  • 2 tsp-coriander powder
  • 1.5 tsp - chilli powder
  • 1 pinch - pepper powder
  • 1 tsp - fenugreek
  • 1 tsp - cumin

How to Make Brussels Sprouts Curry with coconut milk

  • Clean and cut sprouts into halves
  • Soak in lukewarm water with a little salt for 10 minutes. Rinse them well.
  • Boil sprouts in very little water with a little salt and turmeric for 5 minutes
  • In a heavy bottomed pan, fry the ground paste in a little oil, till the raw small goes.
  • Add cooked sprouts and stir gently.
  • Add very little water and bring to a boil.
  • Add garam masala.
  • Reduce heat and add coconut milk, stirring the sauce continuously.
  • Heat for a couple of minutes on low flame. Season with chopped coriander.
  • Serve hot with rice or rotis.

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