Brussel Sprout Curry


  • 3  tblspn mustard oil
  • ½ tspn fenugreek seeds
  • 1 tspn nigella seeds
  • 50 g fresh ginger, peeled and fine grated (or blitzed in mini food processor)
  • 400-500g small Brussel Sprouts, end of core & outer leaves removed, sliced in half (try to minimise loose leaves)
  • 2 – 3 fresh green chillies, fine chopped
  • ½ tspn Kashmiri chilli powder
  • 1 tspn ground coriander
  • 100 g dates, course chopped
  • 3 tblspn course desiccated coconut
  • 3 tbspn raisins
  • 2 tspn jaggery
  • 1 tspn salt
  • 3-4 tblspn Tamarind liquid
  • Chopped coriander – to serve


  • Heat oil in large saucepan (with lid) fry the fenugreek seeds for 30 seconds. Add the nigella seeds & ginger and fry for 1 minute – stir constantly to ensure it doesn’t clump
  • Add the brussel sprouts, green chillies, chill powder & ground coriander – stir well to “coat” the sprouts . Cover and cook on low-medium heat for 10 minutes
  • Combine the dates, coconut, raisins, jaggery & salt – add to the sprouts  & stir well. Cover and cook on low-medium heat for 10 minutes – stir occasionally. Cook until the brussel sprouts are tender
  • Stir in the tamarind liquid
  • Scatter with lots chopped coriander


Serve 4 – 6


More dates, coconut & raisins
More or less chilli – both fresh and Kashmiri

Adapted from a Pumpkin Curry “Stolen” from Rick Stein

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