A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Indian Brussels Sprout & Chickpea Curry | Spiced & Creamy
(0)
35 min
Under an hour
Knuspr-Küche
Knusprig angebratener Rosenkohl und zarte Kichererbsen, geschmort in einer sämigen, fein ausbalancierten Kokos-Tomaten-Sauce mit Ingwer, Kreuzkümmel und Garam Masala. Ein herrlich wärmendes Herbst-Curry, serviert mit duftendem Basmatireis und frischem Koriander.
Ingredients
Preparation method
Preparation
Drain the chickpeas in a colander, rinse thoroughly under cold running water, and drain well. Clean the fresh Brussels sprouts, remove any wilted outer leaves, slightly trim the stems, and cut the sprouts in half. Peel and finely dice the onion, garlic, and ginger.
Rinse the basmati rice in a fine-mesh sieve under cold water until the water runs clear. Then bring to a boil in lightly salted water according to the package instructions, cover, and let simmer over low heat for approx. 10–12 minutes until cooked through.
Cooking the Curry
Heat the coconut oil in a large braising pot or wide pan over medium-high heat. Add the halved Brussels sprouts cut-side down and sear for 3–4 minutes until golden brown to develop delicious roasted flavors. Then remove and briefly set aside.
Chef's tip
Searing the Brussels sprouts cut-side down caramelizes the natural sugars in the cabbage, giving this hearty winter vegetable a mild, nutty note.
The curry tastes even more flavorful the next day, as the chickpeas and Brussels sprouts fully absorb the spices of the coconut masala sauce.
We Also Recommend
Show all
80 min
Under an hour
Carrot Celery Juice
Knuspr-Küche
Creamy Red Lentil Dahl with Naan Bread
Knuspr-Küche
Elotes - Mexican Grilled Corn on the Cob
Knuspr-Küche
Crispy Corn Fritters with Parmesan & Dip
Knuspr-Küche
