Brussel Sprouts Korma Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and sauté onions, ginger, and garlic until golden brown.
• STEP 2.Add the spices - turmeric, cumin, coriander, and garam masala - and cook for a minute.
• STEP 3.Add the brussel sprouts and cook for a few minutes until they are slightly tender.
• STEP 4.In a blender, blend cashews with water to make a smooth paste.
• STEP 5.Add the cashew paste, coconut milk, and salt to the pan. Simmer for 10-15 minutes until the sauce thickens.
• STEP 6.Garnish with fresh cilantro and serve hot with rice or naan bread.

Cooking Tips

• Make sure to trim the ends of the brussel sprouts and remove any discolored leaves before cooking.
• For a spicier version, add a chopped green chili along with the spices.
• You can adjust the consistency of the sauce by adding more or less coconut milk.
• To make it vegan, substitute coconut milk with almond milk or any other plant-based milk.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the korma in a pan over low heat, adding a splash of water or coconut milk to maintain the creamy texture.
• Serve the Brussel Sprouts Korma as a main dish with rice or naan bread, or as a side dish with other Indian curries.