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Indian Chickpea & Brussels Sprout Curry | Creamy & Warming
(0)
45 min
Under an hour
Gurkerl Küche
Ein herbstliches indisches Wohlfühlgericht: Im Backrohr nussig geröstete Kohlsprossen treffen auf zarte Kichererbsen in einer herrlich sämigen Currysauce aus Kokosmilch, Paradeisern und aromatischen Gewürzen wie Garam Masala, Kreuzkümmel und Kurkuma. Serviert mit duftendem Basmatireis.
Preparation method
Preparation & Roasting Brussels Sprouts
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper. Trim the Brussels sprouts, remove any wilted leaves, and cut the sprouts in half. Toss thoroughly with 1 tbsp vegetable oil and a pinch of salt, then spread cut-side down on the baking sheet.
Roast the Brussels sprouts in the preheated oven for about 20 minutes until nicely browned around the edges and lightly caramelized with a nutty aroma. Remove from the oven and set aside.
Preparing the Curry Base
While the Brussels sprouts are roasting in the oven, finely chop the onion. Peel and finely grate the garlic and fresh ginger. Drain the chickpeas in a sieve and rinse briefly with cold water.
Chef's tip
For an extra crispy texture, you can reserve a few of the roasted Brussels sprout halves and place them on top of the finished curry just before serving.
The curry is ideal for preparing a day in advance; once infused, the aromatic curry sauce tastes even richer and more intense the next day.
Ingredients
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