There are so many amazing ways to cook this DELISH vegetable. Packed with tons of fibrous antioxidant goodness, it is one of my favorite veggies to cook with.
This is my version of a vegan Indian Curry with Brussels Sprouts and Chickpeas – and it’s one-pot.
This recipe is also perfect if you want to have something more filling than a salad but don’t want to cheat.
Prep – grind together 1/4 cup grated coconut, 2 green chili, 6 cashew nuts and 1 tsp fennel seeds.
To a pressure cooker, add few tsps of oil, cumin seeds, couple cloves, crushed cardamom and bay leaf. Add 1 chopped onion, salt and pinch of coconut sugar. Once caramelized, add 1 finely chopped tomato. Cook until tomato turns mushy.
Add 10 to 12 chopped Brussels Sprout and 1 cup of soaked chickpeas. Add turmeric powder, red chili powder, coriander powder and the ground coconut mixture. Add 1/2 cup of soy milk and little bit of water, if required. Close the cooker and pressure cook for 4 whistles.
Once done, gently mix and add garam masala powder. Garnish with fresh cilantro and serve hot!
Served with side of crispy Parotta