Pumpkin & Brussels Sprout Curry

 
 

The pumpkin spice latte has returned. It seems to come a little earlier every year. While pumpkins are here, try your hands at this delicious and nutritive pumpkin and brussels sprouts curry.

SERVES: 4

 
vegetables for curry.jpg
 

INGREDIENTS

  • 250g brussels sprouts

  • 250g / 1 big onion

  • 50g / 1 red bell pepper

  • 300g / 2 big tomatoes

  • 15g / 1/2 green chili

  • 140g peeled and chopped pumpkin

  • 1 inch ginger grated

  • 12 pieces cashew nuts (split into two)

  • 200ml low fat coconut milk

  • 2 tbsp olive oil

  • 2 tsp brown sugar

  • 2 tbsp fresh lemon juice

  • 1/2 tsp salt + 1tsp Himalayan red salt

  • Pinch of cinnamon powder

  • 1/4 tsp red chili powder

  • 300 ml water

Spice Mixture

  • 1 piece clove

  • 1 inch cinnamon stick

  • 2 tsp coriander seeds

  • 1 tsp cumin seeds

  • 1 bay leaf

  • 2 cardamom

  • 1 small red chili dried

  • 1 staranise

  • 1 whole black pepper

  • Pinch of asafetida

Method

  1. Wash and cut brussels sprouts in halves and chop the onions finely.

  2. Wash and chop the bell pepper, chili, and tomatoes in big pieces.

  3. In a pan heat 1 tbsp of olive oil and asafetida and all the spice mixture and sauté for 30s on medium heat. Add half of chopped onions and sauté till they become translucent. Add half of red bell peppers and sauté for 30s. Add tomatoes and grated ginger and 300ml of water. Let it cook on medium flame till tomatoes are cooked and soft. Cook it covered. Once done take off from heat and cool the mixture thoroughly.

  4. Once the mixture is completely cooled blend it in a blender to make a puree. Next sieve it and keep aside.

  5. Heat 1 tbsp of oil in a wok. Add cashew nuts and saute till they are pink. Add rest of onions and saute till translucent on low heat. Add remaining bell peppers, green chili, and chopped pumpkin pieces. Add himalayan salt, white salt and roast on low heat for 3-5 minutes. Add the sieved puree and cover and cook till pumpkin is tender. Add brussels sprouts and cook it covered for 3-5 minutes more. Add coconut milk, sugar, red chili powder and cook it covered on low heat for a final 5 miunutes till the gravy thickens and brussels sprouts become tender.

  6. Take off the heat and add fresh lemon juice.

  7. Serve hot with rice or bread of your choice.

Helpful Tips

  • You can adjust the consistency of the curry as per your taste by adding more or less water.

The Veggie JournalComment