Today I have an interesting gravy dish made with Brussels Sprouts. It’s this creamy Brussels Sprouts curry that is great to serve with rice or roti or even bread. Idea to make a curry came from Vaishali’s recipe here. I’ve always either roasted the sprouts or made a stir fry with them, I’ve never thought of making a gravy dish with Brussels sprouts, so when I saw Vaishali’s recipe, I had to try it right away. I made it twice already and it is pretty tasty, if I can say so myself. I know a lot of people who don’t like Brussels Sprouts – they inherently have a slightly bitter taste and a funky smell that may not appeal to some. My advice to them is to try them roasted first and then try this creamy curry. Creaminess in this curry comes from some almond butter (cashew butter can be subbed or simply soak and grind some almonds or cashews) and coconut milk. So this is a 100% vegan dish that tastes great and is secretly healthy too. I served the curry with bread, since I was too lazy to make rotis. Lets check out what my fellow marathoners have cooked today for BM# 71.
