Brussel Sprouts Korma Recipe

Brussel Sprouts Korma is a delicious and flavorful Indian dish made with tender brussel sprouts cooked in a creamy and aromatic korma sauce. The sprouts are lightly sautéed and then simmered in a rich blend of spices, coconut milk, and cashew paste. This vegetarian dish is perfect for a weeknight dinner or a special occasion. The creamy korma sauce complements the earthy flavor of the brussel sprouts, creating a satisfying and comforting dish.

3.7
22 Rating -
Rate
Vegdiet
15minstotal
15m.total
Brussel Sprouts Korma
plan
Bookmark

ingredients serve

Ingredients for Brussel Sprouts Korma Recipe

  • 1/4 pound Brussel Sprouts, Trimmed And Halved
  • 1/4 Onion, Finely Chopped
  • 1/2 cloves Cloves Of Garlic, Minced
  • 1/4 inch Ginger, Grated
  • 0.06 cup Cashews
  • 1/4 cup Coconut Milk
  • 1/4 teaspoon Turmeric Powder
  • 1/4 teaspoon Cumin Powder
  • 1/4 teaspoon Coriander Powder
  • 0.13 teaspoon Garam Masala
  • As required Salt To Taste
  • 1/2 tablespoon Oil
  • as needed Fresh Cilantro For Garnish

Directions: 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.
Nutrition
value
313
calories per serving
16 g Fat11 g Protein31 g Carbs13 g FiberOther

Current Totals

  • Fat
    16g
  • Protein
    11g
  • Carbs
    31g
  • Fiber
    13g

MacroNutrients

  • Carbs
    31g
  • Protein
    11g
  • Fiber
    13g

Fats

  • Fat
    16g

Vitamins & Minerals

  • Calcium
    207mg
  • Iron
    6mg
  • Vitamin A
    2985mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    197mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    177mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    120mg
  • Manganese
    3mg
  • Phosphorus
    240mg
  • Selenium
    4mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp