Brussels Sprouts Potato Curry

This is the ultimate Brussels Sprouts and Potato curry to get you through winter. This vegan dry sabji consists of shavings of Brussels sprouts and chunks of potato cooked in basic spices. Who knew Indian style Brussels sprouts could taste so good?

Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First time published in February 25th, 2012.

Whipping up a quick Brussels sprouts curry is a great way to celebrate this vegetable whether its for thanksgiving, pre or post Christmas or just because!

Long gone are the days of plain steamed or boiled Brussels Sprouts. Now the brussels sprouts recipes varieties are endless whether its a plate of Roasted Brussels Sprouts, Apple & Kale Salad or even our Brussels Sprouts Pakora or Vegan Brussels Sprouts korma .

GUJARATI CURRIES

We think of fusion recipes as modern, but I learnt this recipe from my Grandma through my Mum! My Dad’s Mum would make a gravy version of Brussels sprouts and potato.

This is more a dry Indian curry and has similarity to the Gujarati style tindora nu shaak or kobi bateta nu shaak .

INGREDIENTS FOR BRUSSELS SPROUTS SABJI

• Brussels Sprouts – you can either buy these trimmed or untrimmed. Try to use the sprouts as soon as possible from buying as the fresh taste of sprouts is unsurpassed!
• Potatoes – you can use all rounder potatoes
• Oil – we have used pomace olive oil but you can also use sunflower or vegetable oil
• Cumin seeds
• Basic Indian spices – red chilli powder, turmeric powder, ground cumin and coriander powder, garam masala
• Lemon juice
• Sugar (optional) – although its optional, I highly recommend adding a small amount! The sugar and lemon juice combo is what gives Gujarati food its special touch!

HOW TO COOK DRY BRUSSELS SPROUTS AND POTATO SABJI

This sabji is prepared in two steps. First step is to prepare the vegetables or chop the vegetables.The second step is to cook the curry.

Prepare the vegetables

1. Wash the sprouts in clean running water and trim the bottom stem using a pairing knife. Remove the loose outer leaves, and cut the sprouts in half.
2. Cut them into very thin slices.
3. Wash the potatoes very well. Slice them into chips.

Cook the curry

1. Heat oil in a pan or kadai, add cumin seeds.
2. Once they started going brown, carefully add potato chips.
3. Keep the heat low, mix. Add little salt and turmeric powder.
4. Mix well, cover the pan with a lid.
5. Cook the potato till they are half done/cooked.
6. Now add sprouts and mix.
7. Add all the other spices, salt and stir.
8. Once again cover the pan and let the sabji cook until vegetables are done.
9. Turn off the heat, add sugar and lemon juice.
10. Mix well and serve hot.

WHAT TO SERVE WITH SPICY BRUSSELS SPROUTS AND POTATO

A dry curry or sabji such as this one goes fantastic with round and soft Gujarati Rotlis .

As this is a dry dish, add in Gujarati Toor Dal and piping hot rice for a complete Indian Gujarati thali . A cool raita like Roasted Tomato Raita or Butternut squash raita is definitely a winner!

OTHER SABJI/DRY CURRIES TO TRY:

• Easy Potato Chips Curry
• Kashmiri Bhindi/Okra
• Gujarati Bharela Ravaiya – stuffed baby eggplant
• Aloo Capsicum
• Cabbage Curry

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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BRUSSELS SPROUTS AND POTATO SABJI

Equipment

• Chopping board
• Sharp knife
• Heavy bottomed pan or kadai
• Spatula or spoon

Ingredients

• 3 cup brussels sprouts
• 1 cup white potato
• 3 tbsp olive oil
• 1 tsp cumin seeds
• 1 tsp chilli powder red
• 0.5 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 0.25 tsp garam masala
• 1 tbsp lemon juice fresh or bottled
• 1 tsp sugar
• 2 tbsp cilantro freshly chopped
• Salt to taste

Instructions

Preparing the vegetables

• Trim and chop the brussels sprouts
• Leave the skin on and slice the potatoes into chips

Cooking the curry

• Heat oil in the pan on medium heat
• Add cumin seeds
• Once the cumin seeds darken slightly, add the potatoes
• Add turmeric powder and a small pinch of salt (we will add more salt at a later stage). Mix well
• Lower the heat and cover the pan with a lid and cook the potatoes until half cooked
• Now add the Brussels Sprouts, all of the masalas and remaining salt
• Mix well and cook until the potatoes are done and sprouts are soft
• Turn off the heat and add lemon juice and sugar. Stir well
• Add freshly chopped coriander just before serving

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

BRUSSELS SPROUTS AND POTATO SABJI

Equipment

• Chopping board
• Sharp knife
• Heavy bottomed pan or kadai
• Spatula or spoon

Ingredients

• 3 cup brussels sprouts
• 1 cup white potato
• 3 tbsp olive oil
• 1 tsp cumin seeds
• 1 tsp chilli powder red
• 0.5 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 0.25 tsp garam masala
• 1 tbsp lemon juice fresh or bottled
• 1 tsp sugar
• 2 tbsp cilantro freshly chopped
• Salt to taste

Instructions

Preparing the vegetables

• Trim and chop the brussels sprouts
• Leave the skin on and slice the potatoes into chips

Cooking the curry

• Heat oil in the pan on medium heat
• Add cumin seeds
• Once the cumin seeds darken slightly, add the potatoes
• Add turmeric powder and a small pinch of salt (we will add more salt at a later stage). Mix well
• Lower the heat and cover the pan with a lid and cook the potatoes until half cooked
• Now add the Brussels Sprouts, all of the masalas and remaining salt
• Mix well and cook until the potatoes are done and sprouts are soft
• Turn off the heat and add lemon juice and sugar. Stir well
• Add freshly chopped coriander just before serving

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Although this is not a classic Carrot Soup recipe, you will be blown away by the incredible combination of flavours. Fresh carrots and ginger with coconut milk make the silkiest soup that is elevated with a saffron vinaigrette.

This is a brilliant carrot soup with a difference. It is thick and creamy without feeling heavy. It is quick to make, can be made in advance and freezes easily. This colourful carrot ginger soup is vegan, healthy and perfect with crusty bread!

• Vegan Carrot Ginger Soup
• Healthy Carrot and Ginger Soup with Coconut Milk
• The secret ingredient to make the best soup
• Ingredients for Vegan Carrot, ginger and Coconut Soup
• Instant Pot Carrot and Ginger Soup
• How to make Carrot, Coconut and Ginger Soup
• FAQS
• Other vegan soup recipes

Vegan Carrot Ginger Soup

This Carrot soup is the ultimate fridge clear-out recipe . Carrots come primarily packaged in 1kg bags here and it is next to impossible to use up the whole bag! It perfectly solves the question – what to make with leftover carrots?

In fact, it works for so many of the ingredients in this recipe. Leftover half tin of coconut milk? It’s the perfect amount for this warming soup!

I have not used roasted carrots like in our Roasted Carrot, Chickpea Soup so this is a quick soup recipe.

I absolutely love soups and I’ll tell you why.

• Soups warm the soul during the winter months
• They are perfect for a light midweek dinner meal
• They are great for make-ahead lunches. Simply reheat the next day for a quick, healthy lunch
• You can make them with whatever you have lying around in your fridge

Healthy Carrot and Ginger Soup with Coconut Milk

Nutrients are retained in this superfood carrot soup , thanks to our trusty Instant Pot, or electric pressure cooker.

Most of the ingredients in this soup are packed with nutrition making it a brilliant plant-based soup that healthy.

Let’s start with the health benefits of carrots .

• Carrots are high in beta-carotene and play an important role in eye site and support the functioning of the immune system.
• Carrots are rich in other vitamins and minerals
• They are also low in calories and high in fibre.

A few of our favourite carrot dishes, like Carrot and Coconut Pulao Rice and African Peanut, Carrot and Tomato Soup are regulars on our table.

Ginger is the second main ingredient in this soup. Here are some health benefits of ginger:

• Aids in digestion
• Reduces inflammation
• Supports the immune system

In this soup, we also have superfoods such as onion and garlic.

The secret ingredient to make the best soup

Ok so maybe I should say ingredient(s)! Vegetable soups are elevated with the addition of fresh onion and garlic! It is a formula that I use for every soup recipe!

Onion lends a sweetness and savouriness to soup as it caramelises as it cooks and supplies an “umami” flavour. Garlic provides a rich, creamy and nutty taste to soup. As the garlic cooks, the flavour of the garlic mellows.

Both ingredients also add bulk to the soup however, the secret ingredient is nothing without the secret method!

Saute and simmer the onion and garlic in oil for a couple of minutes to extract their delicious flavour. Simply throwing all the ingredients in a pot at once will not yield incredible taste! Onion and garlic need time and space to cook before the rest of the ingredients are added.

Ingredients for Vegan Carrot, ginger and Coconut Soup

Full ingredients list and method can be found in the recipe card below

• Carrots – we have used fresh carrots
• Ginger
• Onion & Garlic
• Coconut Milk – we have used tinned coconut milk. You could also use dried coconut powder and reconstitute it to make coconut milk
• Green chilli – optional
• Vegetable stock – we have used a vegetable stock cube that has been dissolved in hot water
• Flavourings – ground coriander, nutmeg powder and cinnamon powder
• Garnishing- freshly chopped cilantro/coriander

Ingredients for the best Saffron Vinaigrette

The soup as it is, is so delicious but adding a little drizzle of saffron dressing just takes this soup to the stratosphere!

This vinaigrette is a dazzling concoction of extra virgin olive oil, saffron threads, crushed raw garlic and lemon juice.

Although the flavours are immense, this is truly a simple and quick salad dressing to whip up and will only add a few more steps when making this soup.

Instant Pot Carrot and Ginger Soup

The quickest and healthiest way to prepare soup is by pressure cooking. Pressure cooking reduces cooking times and it also locks in the precious nutrients provided by our ingredients.

We have found that British vegetables tend to cook very quickly due to their high quality and water content.

We cooked the soup for 6 minutes on high pressure in our Instant Pot.

How to make Carrot, Coconut and Ginger Soup

The step by step pictures below are for Instant Pot Carrot Soup. Normal pressure cooker and stovetop recipe is in the recipe card below

1. Set up the Instant pot to make the soup and press the saute button.
2. Add oil, chopped onion and garlic.
3. Saute until the onions are translucent, then add ginger and green chilli (if using green chilli)
4. Then add roughly chopped carrots, ground coriander, nutmeg and cinnamon powder.

1. Mix all then add vegetable stock. Lock the cooker with the lid. Set the pressure cooker on HIGH for 6 minutes.
2. Once done, 10 minutes NPR, then release the pressure manually.
3. Add small pinch of dry saffron, fresh coriander and whizz up with a hand blender or in the food processor until smooth and creamy.
4. Add coconut milk (reserve some for garnish) and heat the soup once again on saute.
5. Serve in a serving bowl, drizzle saffron vinaigrette, coconut milk and top it up with chopped cilantro.

If you cannot find saffron, you could use safflower however this would be for decorative purposes only as safflower does not have flavour. Safflower is cheaper than saffron however we have used saffron for flavour here.

If you are following a low salt or low sodium diet, you can use a low salt vegetable stock cube. We have added salt to taste so it is easy for you to control how much you add.

The coconut milk makes this soup silky, but to get it super silky use a table-top stand blender/food processor or a good quality stick blender. If you are using a stand blender, do not use the blender lid with the attachment inside for the feed hole. The hot steam from the soup will make it difficult to open the lid after! Either wait until the soup as cooled or use a small plate to cover the hole instead.

Other vegan soup recipes

• Pumpkin Miso Soup
• African Peanut, carrot and tomato soup
• Goji Berries, Mushroom and Sweet Potato Soup
• Mulligatawny soup
• Roasted cauliflower, Parsnip and Walnut Soup
• Instant Pot Bean Soup Vegetarian

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!

• Instagram

• Facebook

• Pinterest

• YouTube

• Instagram

• Facebook

• Pinterest

• YouTube

Carrot, Ginger and Coconut Soup with Saffron Vinaigrette

Equipment

• Instant pot/stovetop pressure cooker/pan
• Knife
• Chopping board
• Blender
• Ladle

Ingredients

• 500 g carrots washed,peeled and cubed
• Small pinch saffron
• 250 ml coconut milk
• 2 tbsp ginger grated
• 700 ml vegetable stock
• 2 Tbsp. oil
• 2 Tbsp. coriander fresh
• 1 green chilli optional
• 1 big onion roughly chopped
• 3-4 cloves garlic
• Salt to taste
• Pinch nutmeg powder
• Pinch cinnamon powder
• Pinch coriander ground
• cilantro Fresh chopped
• 1 Tsp. black pepper freshly ground

Saffron Vinaigrette

• Pinch saffron
• 2 Tbsp. extra virgin olive oil
• Pinch salt
• 1 tsp. lemon juice
• ¼ tsp. garlic crushed

Instructions

Saffron Vinaigrette

• Place all the ingredients in a bowl, mix well and leave it aside for later use.

Stovetop Pressure Cooker

• Heat oil in a pressure cooker.
• Add onion and garlic and sauté till it turns pink.
• Now add green chilli and ginger.
• Add chopped carrots, ground coriander, nutmeg and cinnamon powder.
• Cook everything about 3-4 minutes.
• Add vegetable stock and mix everything.
• Close the pressure cooker lid and let the soup cook till 3 whistles. (If you are cooking it in the pan then until carrots are fully cooked)
• Once pressure cooker is cooled naturally, add dry saffron, fresh coriander and whizz up with a hand blender or in the food processor until smooth and creamy.
• Transfer the soup in another pan, add coconut milk (leave a couple of tea spoon for garnishing) and re heat but not boil.
• Check the seasoning.
• Serve in a serving bowl, drizzle saffron vinaigrette, sprinkle freshly ground black pepper and freshly chopped cilantro.

Instant Pot

• Set up an Instant pot to make the soup and press the saute button.
• Add oil, chopped onion and garlic
• Saute until the onions are translucent, then add ginger and green chilli (if using green chilli)
• Then add roughly chopped carrots, ground coriander, nutmeg and cinnamon powder.
• Mix all then add vegetable stock. Lock the cooker with the lid. Set the pressure cooker on HIGH for 6 minutes.
• Once done 10 minutes NPR then release the pressure manually.
• Add small pinch of dry saffron, fresh coriander and whizz up with a hand blender or in the food processor until smooth and creamy.
• Add coconut milk (reserve some for garnish) and heat the soup once again on saute.
• Serve in a serving bowl, drizzle saffron vinaigrette, coconut milk and top it up with chopped cilantro.

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First time published in February 25th, 2012.