Brussels sprouts curry recipe. Brussels sprouts are one of those veggies that is rarely made in Indian style. Brussels sprouts is a veggie that belongs to the same species as that of cabbage and comes with lot of health benefits including antioxidant support. Though this veggie can be prepared in several ways, for the best health benefits they have to be steamed. This brussels sprouts curry is a simple dish prepared to suit the Indian taste buds.
It can be served with plain rice, roti or bread. If you are looking for ways to include brussels sprouts in your diet, this dish may be a good one. I also prepare them in other ways, which I hope to share sometime.
If you are preparing brussels sprouts for the first time, the following tips may be useful.
1. Do not over cook them as the taste changes and the flavor becomes very strong which does not go well for many. Just cook to al dente.
2. Using spices or garam masala that is pungent may not go well, use spices that lend a sweet aroma like fennel seeds/ sombu, cinnamon , coriander seeds and cardamoms.
3. Avoid eating this veggie if you are bloated or have other digestive problems. Eat in moderation.
For more vegetable recipes, you may check these collections
Cabbage recipes
Brinjal recipes
Capsicum recipes
Potato recipes
Mushroom recipes
Brussels sprouts curry recipe
Brussels sprouts curry | Brussels sprouts masala
Ingredients (1 cup = 240ml )
- 200 to 250 grams brussels sprouts
- ½ to ¾ cup onions chopped
- 1 tomato large deseeded and chopped
- 1 green chili slit – optional
- 1.5 tbsps oil or butter
- 2 garlic cloves chopped
- ½ to ¾ tsp cumin / jeera
- 2 pinches turmeric / haldi
- ¼ to ½ tsp red chili powder (adjust to suit your taste)
- ½ tsp fennel seeds powder (sombu, sompu, saunf)
- 1 tsp coriander powder / daniya powder
- ½ to ¾ cup green peas (fresh or frozen)
- coriander leaves Few, chopped
- Lemon juice as desired
How to make the recipe
- Wash and remove any yellow leaves over the brussels sprouts. Cut them to 2 and slightly remove the core towards the top.
- Heat oil and saute garlic and cumin.
- When the garlic begins to smell good, add onions and saute until lightly golden.
- Add tomatoes, turmeric and salt. Saute for a minute.
- Cook covered until the tomatoes turn mushy.
- Add chili powder, coriander powder, fennel powder and green chili. Saute until the masala smells good.
- Add brussel sprouts and green peas.
- Saute on a medium heat for 2 to 3 mins.
- Cover and cook just for another 2 mins.
- Open the lid and check if cooked till al dente. Also check the salt.
- Saute on a high flame for another 2 mins or until cooked al dente.
- Add coriander leaves and switch off the stove.
- Squeeze in the lemon juice. Mix and serve.
NUTRITION (estimation only)
Alternative quantities provided in the recipe card are for 1x only, original recipe.
If you are new to cooking, follow my detailed step by step photo instructions for best results.
Preparation
1. Remove yellow leaves if any over the brussels sprouts. Wash them well and halve them. Slightly remove the core (hard part in the center). Chop the onions, tomatoes and chilies. Set them aside.
How to make brussels sprouts curry recipe
2. Heat oil in a pan, saute cumin and garlic until it smells good.
3. Add onions and fry until golden.
4. Add tomatoes, salt and turmeric. Saute until the tomatoes turn mushy. If needed cook covered till they become soft.
5. Add green chili, red chili powder, saunf and coriander powder.
6. Saute until the masala smells good.
7. Add brussels sprouts and green peas. Saute for 2 to 3 mins.
8. Cover and cook for another 2 to 3 mins. You can adjust salt as needed at this stage. Remember not to overcook.
9. Saute for 2 to 3 mins until they are cooked to al dente. Sprinkle coriander leaves. Switch off. Add lemon juice and mix.
Serve brussels sprouts curry with rice or roti.
carolyn elliott says
I loved the recipe but would eliminate the addition of water at the end. It is much better with crunchy brussels sprouts. (So many vegetables in Indian coooking are overcooked.
swasthi says
Hi Carolyn
Thanks for reading. There is no water used in the recipe. The flavor of brussels sprouts will be ruined completely with the addition of water. Yes they have to be cooked just al dente to keep the crunch.
Caroline says
You have missed the ‘s’ from Brussels.
I am interested in linking to your Brussels sprout recipe but noticed the spelling on your website is incorrect. There should be an ‘s’ on the end of Brussel.
swasthi says
Hi Caroline
Thanks for the mention. I have corrected it.
Simon says
Brussels sprout curry – shouldn’t work but tastes really good 🙂
swasthi says
Thank you!