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Brussels Sprouts Curry

Eat.East.Indian's picture
Learn how to make Brussel Sprouts Curry.
  Oil 2 Tablespoon
  Cumin seeds 1⁄4 Teaspoon
  Coriander seeds 1⁄4 Teaspoon
  Mustard seeds 1⁄4 Teaspoon
  Onion 1 Large, chopped
  Ginger 1 Inch, chopped
  Garlic cloves 2 Medium, chopped
  Salt 1 Teaspoon
  Turmeric 1⁄2 Teaspoon
  Red chili powder 1⁄2 Teaspoon
  Tomato 1 Medium, chopped
  Water 1 Cup (16 tbs)
  Brussel sprouts 250 Gram, chopped

1. In a woke, heat up a couple of tbsp oil, add cumin seeds, coriander seeds and mustard seeds.
2. When they crackle, add the chopped onions, ginger and garlic. Saute for a couple of minutes.
3. Add salt followed by turmeric and red chili powder, saute until onions turn slightly golden brown.
4. Add the chopped tomatoes, saute for about 2 - 3 minutes, until soft. Then, turn the heat off.
5. Add water, mix to combine . Transfer the mixture into another jar or bowl and using a hand blender, blend the mixture to get a coarse paste,
6. Pour the blended mixture back into the pan, add the Brussel sprouts, cover and let it simmer in the sauce for about 4 - 5 minutes until tender.

7. Serve over rice or with naan or any other Indian flat bread.

Things You Will Need
1. Hand blender

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes

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Average: 3.2 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 141 Calories from Fat 73

% Daily Value*

Total Fat 8 g12.7%

Saturated Fat 1.1 g5.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 508.4 mg21.2%

Total Carbohydrates 16 g5.3%

Dietary Fiber 4.7 g18.6%

Sugars 5.6 g

Protein 4 g7.4%

Vitamin A 15.2% Vitamin C 106.8%

Calcium 5.9% Iron 9.5%

*Based on a 2000 Calorie diet


Brussels Sprouts Curry Recipe Video