Aromatic Brussels sprout curry


    2 tbsp oil

    ½ tsp whole cumin seeds

    1 tin plum tomatoes

    ½ tsp salt (or to taste)

    ½ tsp powdered red chilli

    ½ tsp roasted powdered cumin

    350g brussels sprouts (cooked)

    some coriander (to garnish)

    some sesame seeds (to garnish)

    3-4 tbsp oil

    75g gram flour

    pinch of salt

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Main serves 4

Rather than simply throwing any leftover sprouts into a bubble and squeak to accompany the Boxing Day turkey, why not turn them into fabulous curry,” says Tehseen Majothi, head chef at the Sweet Mart – Bristol’s wonderfully fragrant Asian supermarket in colourful St Mark’s Road, Easton. Tehseen and other family members cook all the delicious Indian street food snacks sold at lunchtime at the Sweet Mart – but shhh, it’s one of Crumbs’ favourite ‘best-kept secrets’, so don’t tell everybody! Tehseen says, “Of course, Christmas is a time to indulge, and calorie counting can wait until when New Year resolutions are made, so making curries out of vegetables traditionally used with the roast turkey is a great way to save money and time, especially if you’ve blown the budget already on Christmas presents!” And we’re finding it hard to disagree as, using a handful of ingredients and a simple trick, Brussels sprouts get transformed into a dish that would convert even those who dread this most nutritious, divisive of vegetables…

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For the sauce, heat up the oil in a pan and add the cumin seeds. Once the seeds start to crackle, immediately add the blended tomatoes and rest of the spices.


Let the sauce cook on a medium heat until oil is released, and then add the ready cooked Brussels sprouts and cook for another minute.


In the meantime, prepare the gram flour. Heat up the oil on a medium heat and add the cumin seeds. Once the seeds crackle, follow immediately by adding the gram flour and stir it continuously until it begins to change colour to golden brown and the aroma of the par-roasted flour is released. The par-roasting of the gram flour adds to the flavour of the dish. A thick paste texture rather than crumbs is ideal, and can be obtained by adding 1-2 tbsp extra oil to the suggested amount.


Add a pinch of salt, stir and add the Brussels sprouts to the sauce, stirring continuously to prevent lumps.


Finally, add coriander and sesame seeds for garnish.

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