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Indian Brussels Sprout & Chickpea Curry | Creamy & Spiced
(0)
35 min
Under an hour
Knuspr-Küche
Knackiger Herbst-Rosenkohl und nussige Kichererbsen in einer herrlich sämigen Kokos-Tomaten-Currysauce mit wärmenden indischen Masala-Gewürzen. Serviert mit duftendem Basmatireis – ein aromatischer, veganer Herbstgenuss!
Preparation method
Preparation & rice
Thoroughly rinse the basmati rice in a fine sieve under running cold water until the water runs clear. Then cook in lightly salted water according to the package instructions for about 10–12 minutes, remove from the heat, and keep covered to stay warm.
Trim the fresh Brussels sprouts, remove any wilted outer leaves, trim the stem slightly, and cut the sprouts in half (quarter larger ones). Peel and finely chop the onion, garlic, and ginger. Drain the chickpeas in a sieve, rinse briefly, and let drain well.
Preparing the curry
Heat 1 tbsp of coconut oil in a large frying pan or wide braising pot. Place the Brussels sprout halves cut-side down into the pan and sear over medium-high heat for about 3–4 minutes until they develop golden-brown roasted aromas. Remove the Brussels sprouts and set aside.
Chef's tip
Roasted aromas are key: Searing the Brussels sprouts quickly before braising takes away their bitterness and gives them a wonderfully nutty, sweet note.
Meal prep tip: The curry infuses fantastically overnight and can easily be kept in the refrigerator for 2–3 days or frozen in portions.
Ingredients
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