Brussels Sprouts And Potato In Tomato Gravy. Vegan Gluten Free.

4.67 from 3 votes

Brussels sprouts and potato in tomato gravy. A delicious, healthy and delicious dish. Vegan and Gluten Free Recipe.

Prep Time10

Cook Time40

Total Time50

Course: Side Dish

Cuisine: Gluten-free, Vegan

Keyword: tomato sauce, vegan side dish, vegetable side dish

Servings: servings

Author: Vegan Richa

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
salt 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

In a deep pan, add oil, heat at medium heat and add onions.
Cook until onions are translucent. Add in the chopped green chili, ginger, garlic, mix and cool for a minute.
Add in the spices, asofetida, garam masala or chana masala blend, mix well and cook for another minute.
Add in the chopped tomato and cook on medium, partially covered for 5-7 minutes until tomatoes are tender.
Add in the salt, potato and the halved brussels sprouts and mix well.
Add 1-1.5 cups water and cook covered on low heat for 20-25 minutes with occasional stirring, until potatoes are tender.
Serve hot topped with chopped cilantro, with long grain rice or flat bread(Roti/Naan).

Nutritional value is based on 1 serving