Brussels Sprouts Curry in a Creamy Cashew Sauce

Are you a fan of Brussels Sprouts? I know many people turn their noses up at them, and I don’t usually find them the most exciting vegetable either. But they are so cheap in the shops at the moment, and my recent creation has turn brussels sprouts a regular and lip smacking dinner this winter.


This recipe I’m putting up uses fish with brussels sprouts. You can also use paneer, potatoes or yams for an vegetarian option. I imagine chicken or prawn will also work very well, though I’m yet to try. I normally would cook brussels sprouts until they are just cooked and still slightly crunchy. However, for this recipe, I recommend cooking the brussels sprouts until soft. The resultant creamy vegetables go really well over steaming basmati rice.

For 2 servings, you’ll need:

  • 500g brussels sprouts
  • 400g white fish of any type (or chicken, prawn, paneer, potatoes, yam etc.)
  • 1 large onion
  • 4 cloves of garlic
  • 1 tablespoon tumeric powder
  • 2 tablespoons garam masala
  • 1/2 teaspoon ground chilli
  • 1 teaspoon salt
  • 2 cups water
  • 1/2 cup cashew nuts
  • 3/4 cup natural yogurt (plus 1 tablespoon sugar if unsweetened)


  1. Wash and cut the brussels sprouts in halves.
  2. Cut fish, chicken or root vegetables into bite size.
  3. Dice the onion and finely chop the garlics.
  4. Heat 1 tablespoon of vegetable oil on a medium-high heat in a frying pan and add the onion and garlics. Stir fry until the onions start to turn a little translucent.
  5. Stir in the spices and salt, and fry for 1 minute or so.
  6. Add the brussels sprouts and stir to coat in the spices.
  7. If you are using chicken or root vegetables, add them in now and stir to mix evenly with the onions and spices.
  8. Add 2 cups of water and bring to a gentle boil. Let it boil for about 5 minutes until the vegetables are soft. If you are using chicken, make sure the chicken is cooked.
  9. While the vegetables are boiling, use a grinder or food processor and grind the cashew nuts into a powder, then mix well with yogurt.
  10. Take the frying pan off the heat, then stir in the yogurt and mix well.
  11. Put the frying pan back on the heat and heat until just simmering.
  12. If you are using fish or prawns, add them now and stir well. Let the fish or prawns cook for 30-60 seconds until just cooked.
  13. Taste and adjust salt and water to your liking.
  14. Serve with rice for a warm and satisfying winter meal.

I hope you enjoy this curry as much as we do 🙂


2 thoughts on “Brussels Sprouts Curry in a Creamy Cashew Sauce

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