John Myers
Potato and Brussels Sprouts Curry
The perfect potato and brussels sprouts curry recipe with a picture and simple step-by-step instructions.
- 750 g Brussels sprouts
- 2 thumb Ginger
- 2 medium sized Onions
- 3 Toes Garlic
- 3 tbsp Oil
- 1 tsp Cumin seeds whole
- 1 green Chilli (optional)
- 5 medium-small Potatoes
- 1 tsp Curry powder
- 0,5 tsp each Ground cumin, paprika powder, turmeric powder
- 0,75 tsp Ground coriander seeds
- 1 tsp Salt
- 2 medium sized Tomatoes
- 2 medium sized Coriander or parsley
- First, the Brussels sprouts are cleaned, briefly rinsed and cut into quarters through the stalk. Put aside.
- Peel the ginger, onions and garlic, as well as the potatoes. Wash the chilli.
- Cut the ginger into approx. 2 mm thin short strips, finely chop the onions into approx. 5 mm cubes, garlic and chilli.
- Heat the oil in a deep pan (or wok), add the whole cumin seeds and let sizzle for a few seconds.
- Add the ginger and fry gently for 2-3 minutes. Then add the onions and fry until they start to color. Stir in the garlic and chilli and simmer until the garlic no longer smells raw, which is quick.
- Put the prepared Brussels sprouts in the pan and mix well. Fry the Brussels sprouts, stirring occasionally, until they start to turn translucent and take on some color.
- In the meantime, cut the potatoes into 1 cm cubes and add to the Brussels sprouts.
- Reduce the heat and with the lid closed, pull the vegetables until half cooked. Stir every now and then.
- Now add the spices and salt and mix well. Put on the lid and pull almost through. Stir it through every now and then as well.
- Now it’s time for me to take a look on the balcony to see if I still have fresh coriander. …. Indeed! In the middle of December, fresh, beautiful coriander from the balcony. Pick and wash a few styles. Snap off the styles directly below the last leaves and cut into small pieces with a sharp knife in rocking movements.
- When the vegetables are almost done, form a hollow in the middle and add the tomatoes, cut into approx. 1 cm cubes. Let simmer briefly until they soften and then pull them under the vegetables.
- Finish cooking the vegetables, season to taste and sprinkle with the chopped coriander, turn off the stove and let simmer for a few minutes.
- Bon appetit!
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