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 Khada Masala Bhat (rice cooked with whole spices), 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.

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 naan to mop up all that rich and creamy sauce. It makes a great go-to-meatless Monday or Veganuary meal idea.



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!

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 naan to mop up all that rich and creamy sauce. It makes a great go-to-meatless Monday or Veganuary meal idea.

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 naan to mop up all that rich and creamy sauce. It makes a great go-to-meatless Monday or Veganuary meal idea.

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.

Why you should make Vegan Brussels Sprouts Korma?


  • Usually, sprouts get bad press, but after having this curry you may change your opinion about them
  • Because you won't find this extra-special korma at any restaurant. 
  • It is much easy to make than you think. 
  • This delicate korma curry is suitable for young and old. 
  • It is loaded with potato, green peas, tomatoes, totally plant-based
  • Make in a big batch, it stays fresh for a couple of days in the refrigerator, it develops it's full-on flavour the next day.
  • You can customize the recipe with the availability of ingredients


FAQ


Can I use leftover boiled or steamed Brussels Sprouts?

Yes, sprouts are the most divisive item on the Christmas menu and many of us ignore them at the table. Rather than putting them in the bin, you may use these in making this curry.

Can I add any other vegetables to this Korma?

This curry is so easy to make and the recipe is flexible, you can mix and match the veggies and use whatever have on hand. You may add carrots, cauliflower, sweetcorn or tofu.

For Korma Currys what type of onion is best, red or white?

We prefer using white or yellow onion for korma recipe, as generally korma recipes pale and creamy and you don't want your korma curries too be dark in colour.

Can I make Korma Curry Paste ahead?

Definitely, you can prepare the korma curry paste in advance, store it in a jar in the fridge for a couple days or freeze for a week or two. Once you are ready to make curry, add veggies, seasoning and coconut milk.

Can I make Vegan Brussels Sprouts Korma on the stovetop?

Yes, you can use heavy bottom pan or kadai to make this dish. Follow the same method Instant pot.

Can I omit Onion and garlic in this recipe?

Yes, if you prefer without onion and garlic go ahead. In the hot oil add cumin seeds then tomatoes and follow the same method.

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. 
  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? 

STEP-BY-STEP TUTORIAL, PRINTABLE RECIPE CARD BELOW WITH MEASUREMENTS.  

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.


Vegan Brussels Sprouts Korma

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 naan to mop up all that rich and creamy sauce. It makes a great go-to-meatless Monday or Veganuary meal idea.


You may want to check out our other vegan curry recipes



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vegetable korma, korma curry, Brussels sprouts
Curry, mains
Indian
Yield: 4-6 servings
Author:

Vegan Brussels Sprouts Korma

Vegan Brussels Sprouts Korma

An easy vegan Indian Korma recipe with Brussels Sprouts, green peas, cashew, coconut, and warming spices!
prep time: 15 Mcook time: 15 Mtotal time: 30 M

ingredients:

  • 250g Brussels Sprouts cut into halves 
  • 1 medium potato peeled and cubed 
  • 150g green peas (fresh or frozen)*
  • 3 TBSP raw cashew nuts soaked in hot water for 10-15 minutes.
  • 1 big onion roughly chopped
  • 4-5 garlic cloves
  • 2 medium-hot green chillies 
  • 1" fresh ginger root
  • 1 big fresh tomato roughly chopped
  • 1 TSP. red chilli powder
  • 1/2 TSP. ground turmeric
  • 2 TSP. ground cumin and coriander
  • 1/4 TSP. garam masala
  • 1/2 TSP. Indian Curry Masala Powder
  • Pinch kasoori methi*
  • Salt to taste
  • 4 TBSP. oil
  • 1 TBSP. whole spices (green cardamom, clove, cinnamon, bay leaf)
  • 1 TBSP. sugar or maple syrup 
  • 200ml coconut milk
  • 2 TBSP. fresh coriander leaves 

instructions:

How to cook Vegan Brussels Sprouts Korma

  1. Steam the potato and sprouts in the Instant pot for 1 minute. 
  2. Remove the veggies and clean the stainless steel pot.
  3. Add 1 TBSP oil in the pot, and select the saute button for 5 minutes.  
  4. Add onion, garlic, ginger and chillies and saute for 3 minutes.
  5. Now add chopped tomatoes and cook for another 2 minutes.
  6. Add cashews and mix well.
  7. Remove the onion mixture into the grinder, add very little water and grind into the smooth paste as possible. 
  8. Again clean the stainless steel pot and add remaining oil.
  9. Select saute button for 10 minutes.
  10. Add whole spices to it, once they splutter, add the paste.
  11. Quickly start stirring, be careful it might 
  12. Add ground masalas and keep stirring the mixture and add little water to prevent the masala from sticking to the base of the pan.
  13. Add kasoori methi if using. 
  14. Now tip in the steamed vegetables and frozen green peas.
  15. Add salt and 1/8 cup of water and let the curry cook.
  16. Once the potatoes are cooked, add sugar and coconut milk and let the curry cook for a minute or so. 
  17. Garnish the curry with freshly chopped coriander. 
  18. Serve with roti, naan, paratha or rice. 

NOTES:

If you are using fresh green peas, steam them with other veggies.
Kasoori methi is optional in this recipe.
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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