VEGAN SPICED BRUSSELS SPROUTS AND POTATO
Whipping up a quick and healthy Brussels sprouts curry is a great way to celebrate this vegetable whether its for thanksgiving, pre or post Christmas or just because! We love cooking with Brussels Sprouts! Not only is it nutritious (a much needed savior in the middle of indulgent holiday festivities) but it also is a great ingredient to cook a myriad of dishes! Long gone are the days of plain steamed or boiled Brussels Sprouts. Now the brussels sprouts recipes varieties are endless whether its a tray of crispy roasted brussels sprouts, shaved brussels sprouts salads or even our own Brussels Sprouts Pakora or Vegan Brussels Sprouts korma. There were many vegetables that I struggled to eat as a child. My Mum would sometimes pair these vegetables with potatoes when she made a curry. And now? I love all of these vegetables just as they are!
GUJARATI CURRIES
We think of fusion recipes as modern, but I learnt this recipe from my Grandma through my Mum! My Dad’s Mum would make a gravy version of Brussels sprouts and potato. This is more a dry Indian curry and has similarity to the Gujarati style Tindora Nu Shaak, kobi bateta or cabbage and potato sabji. The beauty of this recipe is that you can make this curry from leftover brussels sprouts. Because the sprouts are chopped or shaved before being stir fried, you do not necessarily need the freshest sprouts.
WHY YOU SHOULD MAKE THIS BRUSSELS SPROUTS RECIPE
Great for using up leftover sprouts A great way to add vegetables to children’s diets Naturally gluten-free Uses basic and easy to find spices
INGREDIENTS FOR BRUSSELS SPROUTS SABJI
Brussels Sprouts – you can either buy these trimmed or untrimmed. Try to use the sprouts as soon as possible from buying as the fresh taste of sprouts is unsurpassed! Potatoes – you can use all rounder potatoes Oil – we have used pomace olive oil but you can also use sunflower or vegetable oil Cumin seeds Basic Indian spices – red chilli powder, turmeric powder, ground cumin and coriander powder, garam masala Lemon juice Sugar (optional) – although its optional, I highly recommend adding a small amount! The sugar and lemon juice combo is what gives Gujarati food its special touch!
HOW TO COOK DRY BRUSSELS SPROUTS AND POTATO SABJI
This sabji is prepared in two steps. First step is to prepare the vegetables or chop the vegetables.The second step is to cook the curry. Prepare the vegetables Cook the curry
WHAT TO SERVE WITH SPICY BRUSSELS SPROUTS AND POTATO
A dry curry or sabji such as this one goes fantastic with round and soft Gujarati Rotlis. As this is a dry dish, add in Gujarati Toor Dal and piping hot rice for a complete Indian Gujarati thali. A cool raita like Roasted Tomato Raita or Butternut squash raita is definitely a winner!
OTHER SABJI/DRY CURRIES TO TRY:
Easy Potato Chips Curry Kashmiri Bhindi/Okra Gujarati Bharela Ravaiya – stuffed baby eggplant Aloo Capsicum Cabbage Curry
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First time published in February 25th, 2012.
