Vegan Brussels Sprouts Korma/Curry

Vegan Brussels Sprouts Korma is the stuff dreams are made off! Now that Brussels Sprouts are in season make this delectable Indian Korma Curry at home - ready in under 40 minutes. 

Serve with hot and steamy rice, quinoa or cauliflower rice or with Garlic and Coriander Naan to mop up all that rich and creamy sauce. It makes a great go-to-meatless Monday or Veganuary meal idea.

Learn how to make Vegan Brussels Sprouts Korma recipe in an Instant Pot with easy step by step pictures in this post.

Before I tell you how I made this Korma curry in our kitchen, let me confess here that Korma or this recipe is not a LIGHT or HEALTHY RECIPE as there is a lot of fat from coconut milk and cashew nuts. But, it is totally worth it!

Let's see what KORMA actually is?

It's KORMA and not KARMA!!!

Korma Curry dishes are from an Indian continental rich banquet dish that is showy and used yogurts and creams with expensive flavourings like cardamom, nutmeg, saffron, rose water and nuts such as almonds and cashews.

Taste-wise it is milder in compare to Jalfrezi, Madras, Vindaloo or Phall curries and can be made with vegetables or meat.

Although traditional korma dishes are made with dairy products they easily can be made vegan too.

Brussels Sprouts Korma

Firstly, let me thank my late Grandma, if she never made Brussels Sprouts curry in the '70s 80's and 90's, it is likely I wouldn't be posting this recipe today. In those days ladies like my Grandma who came over from East Africa used prepared lots of fusion recipes with non-Indian ingredients such as pasta and Brussels Sprouts.

If the ONLY the digital era was in their time too, I bet they would've ROCKED!

Sadly I wasn't lucky enough to taste her food but I can imagine how tasty it was as my Mum and Dad often talk about her cooking, and especially about her Brussels Sprouts curry which she used to make.

My Mum had tried making this curry exactly like my Grandma but Mum says her own is not as good as how my Grandma made it. However, we all love Mum's Brussels Sprout and Potato Sabji  which is easy, quick and simple too.

You may think did my Grandma make Brussels Sprout Korma in those days? The answer is No, she did not, actually, she hardly used onion and garlic in her cooking. Her version of Brussels Sprout curry was with no frills, she made this curry only using basic four Indian masalas and tomato puree.

As Dad was craving for this curry,  last year I came up with the idea of creating up Brussels Sprouts Korma. It was a huge hit not only for him but the entire family went not for seconds but thirds until our tummies were about to explode!

No wonder, we all agreed to give this recipe a space on JCO.

It's magical, creamy and full of flavours and just begs up to be soaked up by a hot and piece of fresh roti, naan or paratha.

This dish is prepared with the most humble Christmas staple - Sprouts then cashews, coconut milk, and aromatic spices.

What to serve with Vegan Brussels Sprouts Korma Curry?

This korma curry goes well with round and soft Gujarati rotlis, naan or paratha. Also, you can serve over hot and steamy rice, quinoa or cauliflower rice with fresh salad and poppadum for a filling meal.

Ingredients for Vegan  Brussels Sprouts Korma Curry

1. Brussels Sprouts - I have used fresh. You just need to peel them and if they are too big, cut into halves. Use leftover brussels sprouts in making these amazing Christmas Pakora. 
2. Potatoes and Green Peas - They bulk up the recipe, adds texture and flavours.
3. Onion, garlic, ginger and green chillies add so many flavours to the dish.
4. Oil - Any oil would work fine but this recipe is milder in taste like to use flavourless oil if possible such as sunflower oil or pomace olive oil.
5. Spices - Along with usual four Indian masala spices, I have used homemade Indian Curry Masala powder, which transforms the level of flavours. Also, I have used whole spices such as green cardamom, cloves, cinnamon and bay leaf. (optional)
6. Nuts - I have used cashew as they are sweeter in taste and lends so much creaminess to the dish.
7. Coconut milk - works perfectly in any dishes as a vegan replacement again adds so many flavours and makes the dish much milder in taste.
8. Tomatoes - I have used fresh tomatoes but canned ones will do or you can use tomato paste but use in less quantity as the paste is concentrated.
9. Pinch sugar, maple or agave syrup.
10. Fresh coriander leaves for garnishing.

How to make Vegan Brussels Sprouts Korma Curry from scratch?

First, steam the vegetables in an Instant Pot.
Soak cashews for 10 minutes in hot water.
Heat oil in the pot, add onion, garlic, ginger and chillies, saute until light pink. Then add tomatoes and soaked cashews.

Coo the mixture for a couple of minutes more.
Remove it and grind in the grinder with little water until smooth.
In the pot add more oil, add cumin seeds then add the puree.
Saute for a minute or so add all the masala and curry powder.
Cook until you see the oil separates from the pan.
Add steamed vegetables and mix well.

Add little water and salt.
Let it cook for five minutes, then add coconut milk and sugar.
Turn off the heat.
If you wish to add a small pinch of garam masala.
Serve in a serving bowl and garnish it with the coriander.

You may want to check out our other vegan curry recipes