Brussels sprouts curry 🍛 🤩
📌With recipe
You will love the delicious Brussels sprouts curry with coconut milk and chickpeas! The Indian recipe tastes fantastic and is not only vegetarian, but even vegan.
INGREDIENTS
600 g Brussels sprouts
1 medium-sized onion
1 clove of garlic
180 g chickpeas (drained weight; from the can)
600 ml coconut milk
1 tbsp curry powder
2 tbsp tomato paste
200 ml vegetable stock
2 tomatoes
1 tbsp soy sauce
1 pinch of sugar
1 tbsp lemon juice
1 bunch of coriander (small)
PREPARATION
1. Wash and clean the Brussels sprouts, plucking off the outer leaves with a knife. Halve the Brussels sprouts. Peel the onion and clove of garlic and chop finely. Drain the chickpeas in a sieve, rinse and drain well.
2. Skim the solid layer of fat from the coconut milk and heat it in a pan. Sauté the onion, garlic and curry powder for about 2 minutes. Stir in the tomato paste and fry briefly. Add the Brussels sprouts, add the remaining coconut milk and vegetable stock, heat slowly and simmer for about 5 minutes.
3. In the meantime, wash the tomatoes, quarter them and remove the stalk. Remove the seeds from the tomatoes and cut the tomato flesh into small cubes. Set the diced tomatoes aside.
4. Add the chickpeas and simmer for another 5 minutes. Season with soy sauce, sugar and lemon juice. Distribute the curry on plates and sprinkle with the diced tomatoes. Rinse the coriander, shake dry, chop roughly and sprinkle over the Brussels sprout curry just before serving. Enjoy your meal!
