Sprouts are not just for Christmas. They’ll be around for ages yet and we love them. This is also a useful dish for those choosing a spell of Veganism. Serve with yoghurt (non-dairy if you wish) and naan breads.
Wine Suggestion: tonight we opened a German white lager, the Grevensteiner Naturtrübes Helles. A slightly cloudy and smooth beer with fruit hints and a refined malty touch. This has character and roundness and is a good foil to the curry and a compliment to the Brussels.
Vegan Achari Brussels Sprout Curry – serves 2
- 750g brussels sprouts, trimmed and quartered or halved depending on size
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp nigella seeds
- rapeseed oil
- 1 onion, diced
- 2cm piece of ginger, peeled and finely grated
- 3 garlic cloves, peeled and crushed
- 2 green chillies, very finely chopped
- 1 x 400g tin of chopped tomatoes
- 2 tbsp tomato purée
- 1½ tsp salt
- 1-2 tbsp lemon juice
Bash the mustard, cumin, coriander and fennel seeds together in a mortar as finely as you can, then stir in the nigella seeds.
Heat a large frying pan, then add 2 tbsp of oil. When hot, add the onion and fry for 5 minutes before adding the spice mix, then continue to cook for another 5 minutes or until the onions are soft and browning. Stir in the ginger, garlic and chilli and cook for a few minutes more.
Add the tomatoes, tomato purée and the salt, then cook for 15 minutes. Add 400ml water and the sprouts, cover with a lid and leave to simmer for until just tender – start checking after 12 minutes. Remove from the heat and season with lemon juice before serving.
(Original recipe by Meera Sodha in The Guardian, Saturday, 21 December 2019.)
Jono & Jules do food & wine 
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