When many people hear the word “Curry,” one of the first things that come to mind is Indian cuisine. If you are feeling adventurous in the kitchen, then you should don an apron and give the curry a try. Curry is a variety of dishes originating in the Indian subcontinent. It uses a combination of spices or herbs, usually including ground turmeric, cumin, coriander, ginger, and fresh or dried chilies.
There are countless varieties of dishes that commonly use a handful of spices like cumin, coriander, ginger, turmeric, and chilies. From state to state, you will find that the sauces vary based on the available foods and culinary history. Even if you have never cooked Indian food, do not be discouraged. As long as you can get your hands on some of the main spices, like garam masala, cumin, and turmeric, you can make these dishes.
I love the combination of beetroot and cashews in this curry. This recipe is hearty, creamy, delicious, fresh, super easy, rich, versatile, mouthwatering, and kids-approved as well. My son Reyansh always enjoys this curry with plain paratha. This Beetroot cashews-based Curry with Caramelized Brussels Sprouts has the best of both worlds. Brussels Sprouts are pan sauteed to caramelize with garlic butter then mixed with onion, tomato, beetroot sauce and flavored with Indian spices. The creaminess in this curry comes from cashews.
Brussels sprouts are healthy and delicious. They are part of the cruciferous family of vegetables, which also include cauliflower, cabbage, kale, garden cress, bok choy, and broccoli. Roasting Brussels sprouts is a delicious way to enjoy them and draw out their natural flavor just perfectly. The seasonings and butter complement the slightly acerbic edge that Brussels sprouts have, and round them out with a smooth and savory finish.
For roasting brussels sprouts
Brussels sprouts – 150 gms (washed and dry)
Butter – 1 tbsp
Grated garlic – 1 tbsp
Red chilli powder
Himalayan Pink salt to taste
Cashews (soaked in hot water for 20 minutes) – 10
Beetroot – 1
Roughly chopped onion – 2 large
Roughly chopped tomato – 2 large
Roughly chopped garlic – 4
Roughly chopped ginger – 1 inch
Finely chopped green chilly- 2
Butter – 2 cubes
Olive oil – 3 tbsp
Red chilli powder – 1/2 tsp
Coriander powder – 1 tbsp
Dry coriander leaves – 2 tbsp
Salt to taste
Whole Garam Masalas:
Green cardamom – 2
Cinnamon stick – 1 inch
Cumin seeds – 1/2 tsp
Dry red chilli – 1
- For roasting brussels sprouts : Heat butter in a non-stick pan and add brussels sprouts, grated garlic, red chili powder with salt. Cook undisturbed until caramelized. Continue to cook and stir until the Brussels sprouts are deep dark golden brown on low heat for good 10 minutes.
- For curry : Heat olive oil in a deep non-stick pan and whole garam masalas (mentioned above). Saute for 15 seconds. Add chopped onion and saute until translucent. Then add ginger, garlic and cook for 5 minutes.
- Add chopped tomatoes , chopped beetroot, green chili with soaked cashews and cook for 6 -8 minutes (covered) till tomatoes become soft.
- Switch off the flame and let the mixture cool down. Then make a smooth paste and sieve prepared masala.
- Put butter cube in a pan and add red chili powder, coriander powder, salt with little water. Cook masalas for 15 seconds on low heat. Add prepared onion tomato beetroot sieve mixture.
- Stir well and cook until gravy starts leaving oil from corners.
- Add 1 cup of boiled water and adjust your consistency. Leave it to simmer for 10 minutes .
- Now add garlic sauteed brussels sprouts and cook for 5 minutes.
- Switch off the heat. Garnish with fresh coriander leaves and serve hot with plain parathas.