Brussels Sprouts and Potato in Tomato gravy. vegan glutenfree

Told ya I would curry them Brussels Sprouts. Curry is such a broad term. It can mean stew, gravy, or dry vegetable preparation. Some of the indian dishes just cant be properly translated:) In this curried dish, brussels sprouts and potatoes are cooked in my basic onion tomato gravy. This gravy can be pretty much used as a base for most vegetables, lentils and beans. Depending on the veggies and beans used, the spices, quantities and style of cooking sometimes varies and you get a completely new gravy/curry! This is not a very liquidy gravy and makes for a great side with any meal.


Of course we made some roasted brussels sprouts with olive oil, salt, pepper( and added paprika). Roasted ones pretty much turn up whenever you look for a brussels sprouts recipe. I dont know why this vegetable has a bad name. I dont think we ate these often, mainly because we have so many other vegetables that we eat. and why would you pick it up by choice when you already heard not so tasty things about it.:). but, we got these bright and fresh locally grown beauties in our weekly farm delivery..So boo ya! we will make it so delicious that you bet you will go and buy them on your next grocery trip.. yes? no?
Brussels sprouts like Kale are cruciferous and rich in Vitamins K and C, and antioxidants!
Also checkout my mom’s Black Eyed Peas in onion tomato gravy!

Ingredients:
  • 8 Brussels sprouts, stems cut and outer leaves removed
  • 1/2 cup small cubed potato
  • 2 teaspoons oil
  • 1/3 medium onion chopped
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon turmeric powder
  • pinch of asofetida(hing)
  • 2 medium tomatoes
  • 1/2 inch ginger chopped (can be substituted with ginger paste, also optional)
  • 4 cloves of garlic peeled and chopped (can be substituted with garlic paste)
  • 1/2 teaspoon red chili flakes or 1 green chili, to taste
  • 3/4 teaspoon salt or to taste
  • 1 teaspoon Chana Masala powder blend or Garam masala (Or 1 bay leaf and 1/4 teaspoon each of coriander powder, cumin powder, pinch each of cinnamon powder, cloves powder, cardamom powder, black pepper, nutmeg)
Directions:
  1. In a deep pan, add oil, heat at medium heat and add onions.
  2. Cook until onions are translucent. Add in the chopped green chili, ginger, garlic, mix and cool for a minute.
  3. Add in the spices, asofetida, garam masala or chana masala blend, mix well and cook for another minute.
  4. Add in the chopped tomato and cook on medium, partially covered for 5-7 minutes until tomatoes are tender.
  5. Add in the salt, potato and the halved brussels sprouts and mix well.
  6. Add 1-1.5 cups water and cook covered on low heat for 20-25 minutes with occasional stirring, until potatoes are tender.
  7. Serve hot topped with chopped cilantro, with long grain rice or flat bread(Roti/Naan).

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Comments

  1. says

    Ah, can I come live with you? I love each recipe you post even more than the last! I’m a hug brussels sprout fan, but no one else in my family can stand them, so I rarely enjoy any. Plus, I always just toss them in the oven and roast them. Must try currying next time!

  2. says

    Thanks vicky.. i dint know if i liked them till like a few days back.. but apparently i do!:)

    Thanks Shannon.. do give them a shot!

    Thanks hannah! yes try them in a curry.. they taste very different!

  3. says

    Thanks Cara.. sure move in with me. i am bored home alone during the day is not baking.. it will be fun baking together!

    Thanks Danni!, i can imagine u making this..you are absolutely creative!

  4. says

    Found this recipe after a trip to Costco and a big bag of brussel sprouts. I just made a triple batch and can attest this is great stuff. Thankd for the idea!

  5. says

    Thank you Monika for trying it and vouching for it! Its a big confidence boost when someone tries a recipe and it works for them! Hugs to you!
    Have a superfun day and a very wonderful new year!

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