Cauliflower and Brussel Sprouts curry

Posted on 05 October 2017


10 Cauliflower Florets

6 Brussel Sprouts

1 cup water

½ cup raw cashew nuts

2 thai green chillies

½ cup full fat plain yogurt

½ cup diced red onion

¼ cup vegetable oil

1-inch piece of ginger

2 tsp Ras el Hanout spice mix

¼ tsp turmeric powder

¼ tsp sugar

Salt to taste


Clean and cut Brussel sprouts in half

Bring ½ cup water to boil with ½ tsp salt. Put the Brussel sprout pieces in the boiling water, cover, and let it cook for 2 min

Add Cashew nuts, two green chilli peppers and a two tbsps of water in a blender. Blend to make a fine paste. Set aside

Dice red onion and ginger

Heat oil. Add diced onion and ginger to the oil and fry until the onion is translucent.

Add the cashew chilli paste to the oil and cook for one more minute, stirring constantly.

Add two teaspoons of Ras el hanout. Let it roast for half a minute.

Add salt and sugar and yogurt stirring occasionally until you see the oil separate. Add the remaining water, blanched Brussel sprouts and cauliflower. Cover and cook until done (approximately 8 min).

Enjoy with rice or bread

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