Vegan Brussels Sprouts Korma/curry

Vegan Brussels Sprouts Korma is the stuff dreams are made off! Now that Brussels Sprouts are in season make this delectable Indian Korma Curry at home – ready in under 40 minutes.

Serve with hot and steamy rice , quinoa or cauliflower rice or with Garlic and Coriander Naan to mop up all that rich and creamy sauce. It makes a great go-to-meatless Monday or Veganuary meal idea.

Learn how to make Vegan Brussels Sprouts Korma recipe in an Instant Pot with easy step by step pictures in this post.

Before I tell you how I made this Korma curry in our kitchen, let me confess here that Korma or this recipe is not a LIGHT or HEALTHY RECIPE as there is a lot of fat from coconut milk and cashew nuts. But, it is totally worth it!

Let’s see what KORMA actually is?

It’s KORMA and not KARMA!!!

Korma Curry dishes are from an Indian continental rich banquet dish that is showy and used yogurts and creams with expensive flavourings like cardamom, nutmeg, saffron, rose water and nuts such as almonds and cashews.

Taste-wise it is milder in compare to Jalfrezi, Madras, Vindaloo or Phall curries and can be made with vegetables or meat.

Although traditional korma dishes are made with dairy products they easily can be made vegan too.

Brussels Sprouts Korma

Firstly, let me thank my late Grandma, if she never made Brussels Sprouts curry in the ’70s 80’s and 90’s, it is likely I wouldn’t be posting this recipe today. In those days ladies like my Grandma who came over from East Africa used prepared lots of fusion recipes with non-Indian ingredients such as pasta and Brussels Sprouts.

If the ONLY the digital era was in their time too, I bet they would’ve ROCKED!

Sadly I wasn’t lucky enough to taste her food but I can imagine how tasty it was as my Mum and Dad often talk about her cooking, and especially about her Brussels Sprouts curry which she used to make.

My Mum had tried making this curry exactly like my Grandma but Mum says her own is not as good as how my Grandma made it. However, we all love Mum’s Brussels Sprout and Potato Sabji which is easy, quick and simple too.

You may think did my Grandma make Brussels Sprout Korma in those days? The answer is No, she did not, actually, she hardly used onion and garlic in her cooking. Her version of Brussels Sprout curry was with no frills, she made this curry only using basic four Indian masalas and tomato puree.

As Dad was craving for this curry, last year I came up with the idea of creating up Brussels Sprouts Korma. It was a huge hit not only for him but the entire family went not for seconds but thirds until our tummies were about to explode!

No wonder, we all agreed to give this recipe a space on JCO.

It’s magical, creamy and full of flavours and just begs up to be soaked up by a hot and piece of fresh roti, naan or paratha .

This dish is prepared with the most humble Christmas staple – Sprouts then cashews, coconut milk, and aromatic spices.

Why you should make Vegan Brussels Sprouts Korma?

• Usually , sprouts get bad press, but after having this curry you may change your opinion about them
• Because you won’t find this extra-special korma at any restaurant.
• It is much easy to make than you think.
• This delicate korma curry is suitable for young and old.
• It is loaded with potato, green peas, tomatoes, totally plant-based .
• Make in a big batch, it stays fresh for a couple of days in the refrigerator, it develops it’s full-on flavour the next day.
• You can customize the recipe with the availability of ingredients .

Can I use leftover boiled or steamed Brussels Sprouts?

Yes, sprouts are the most divisive item on the Christmas menu and many of us ignore them at the table. Rather than putting them in the bin, you may use these in making this curry.

Can I add any other vegetables to this Korma?

This curry is so easy to make and the recipe is flexible, you can mix and match the veggies and use whatever have on hand. You may add carrots, cauliflower, sweetcorn or tofu.

For Korma Currys what type of onion is best, red or white?

We prefer using white or yellow onion for korma recipe, as generally korma recipes pale and creamy and you don’t want your korma curries too be dark in colour.

Can I make Korma Curry Paste ahead?

Definitely, you can prepare the korma curry paste in advance, store it in a jar in the fridge for a couple days or freeze for a week or two. Once you are ready to make curry, add veggies, seasoning and coconut milk.

Can I make Vegan Brussels Sprouts Korma on the stovetop?

Yes, you can use heavy bottom pan or kadai to make this dish. Follow the same method Instant pot.

Can I omit Onion and garlic in this recipe?

Yes, if you prefer without onion and garlic go ahead. In the hot oil add cumin seeds then tomatoes and follow the same method.

What to serve with Vegan Brussels Sprouts Korma Curry?

This korma curry goes well with round and soft Gujarati rotlis , naan or paratha. Also, you can serve over hot and steamy rice, quinoa or cauliflower rice with fresh salad and poppadum for a filling meal.

Ingredients for Vegan  Brussels Sprouts Korma Curry

1. Brussels Sprouts – I have used fresh. You just need to peel them and if they are too big, cut into halves. Use leftover brussels sprouts in making these amazing Christmas Pakora .
2. Potatoes and Green Peas – They bulk up the recipe, adds texture and flavours.
3. Onion, garlic, ginger and green chillies add so many flavours to the dish.
4. Oil – Any oil would work fine but this recipe is milder in taste like to use flavourless oil if possible such as sunflower oil or pomace olive oil.
5. Spices – Along with usual four Indian masala spices, I have used homemade Indian Curry Masala powder, which transforms the level of flavours. Also, I have used whole spices such as green cardamom, cloves, cinnamon and bay leaf. (optional)
6. Nuts – I have used cashew as they are sweeter in taste and lends so much creaminess to the dish.
7. Coconut milk – works perfectly in any dishes as a vegan replacement again adds so many flavours and makes the dish much milder in taste.
8. Tomatoes – I have used fresh tomatoes but canned ones will do or you can use tomato paste but use in less quantity as the paste is concentrated.
9. Pinch sugar, maple or agave syrup.
10. Fresh coriander leaves for garnishing.

How to make Vegan Brussels Sprouts Korma Curry from scratch?

First, steam the vegetables in an Instant Pot. Soak cashews for 10 minutes in hot water. Heat oil in the pot, add onion, garlic, ginger and chillies, saute until light pink. Then add tomatoes and soaked cashews.

Coo the mixture for a couple of minutes more. Remove it and grind in the grinder with little water until smooth. In the pot add more oil, add cumin seeds then add the puree. Saute for a minute or so add all the masala and curry powder. Cook until you see the oil separates from the pan. Add steamed vegetables and mix well.

Add little water and salt. Let it cook for five minutes, then add coconut milk and sugar. Turn off the heat. If you wish to add a small pinch of garam masala. Serve in a serving bowl and garnish it with the coriander.

You may want to check out our other vegan curry recipes

Mauritian Gateaux Piment Curry Gujarati Style Potato Curry

Vegan Brussels Sprouts Korma

Ingredients

• 250 gram Brussels Sprouts cut into halves
• 1 potato peeled and cubed
• 150 gram green peas fresh or frozen*
• 3 tablespoon raw cashew nuts soaked in hot water for 10-15 minutes.
• 1 onion roughly chopped
• 4 garlic cloves
• 2 green chillies
• 1 tablespoon ginger crushed
• 1 tomato roughly chopped
• 1 teaspoon red chilli powder
• ½ teaspoon ground turmeric
• 2 teaspoon ground cumin and coriander
• ¼ teaspoon garam masala
• ½ teaspoon Indian Curry Masala Powder
• Pinch kasoori methi*
• Salt to taste
• 4 tablespoon oil
• 1 tablespoon whole spices green cardamom, clove, cinnamon, bay leaf
• 1 tablespoon sugar or maple syrup
• 200 millilitres coconut milk
• 2 tablespoon fresh coriander leaves

Instructions

• Steam the potato and sprouts in the Instant pot for 1 minute.
• Remove the veggies and clean the stainless steel pot.
• Add 1 TBSP oil in the pot, and select the saute button for 5 minutes.
• Add onion, garlic, ginger and chillies and saute for 3 minutes.
• Now add chopped tomatoes and cook for another 2 minutes.
• Add cashews and mix well.
• Remove the onion mixture into the grinder, add very little water and grind into the smooth paste as possible.
• Again clean the stainless steel pot and add remaining oil.
• Select saute button for 10 minutes.
• Add whole spices to it, once they splutter, add the paste.
• Quickly start stirring, be careful it might burn.
• Add ground masalas and keep stirring the mixture and add little water to prevent the masala from sticking to the base of the pan.
• Add kasoori methi if using.
• Now tip in the steamed vegetables and frozen green peas.
• Add salt and 1/8 cup of water and let the curry cook.
• Once the potatoes are cooked, add sugar and coconut milk and let the curry cook for a minute or so.
• Garnish the curry with freshly chopped coriander.

Notes

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.

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

Vegan Brussels Sprouts Korma

Ingredients

• 250 gram Brussels Sprouts cut into halves
• 1 potato peeled and cubed
• 150 gram green peas fresh or frozen*
• 3 tablespoon raw cashew nuts soaked in hot water for 10-15 minutes.
• 1 onion roughly chopped
• 4 garlic cloves
• 2 green chillies
• 1 tablespoon ginger crushed
• 1 tomato roughly chopped
• 1 teaspoon red chilli powder
• ½ teaspoon ground turmeric
• 2 teaspoon ground cumin and coriander
• ¼ teaspoon garam masala
• ½ teaspoon Indian Curry Masala Powder
• Pinch kasoori methi*
• Salt to taste
• 4 tablespoon oil
• 1 tablespoon whole spices green cardamom, clove, cinnamon, bay leaf
• 1 tablespoon sugar or maple syrup
• 200 millilitres coconut milk
• 2 tablespoon fresh coriander leaves

Instructions

• Steam the potato and sprouts in the Instant pot for 1 minute.
• Remove the veggies and clean the stainless steel pot.
• Add 1 TBSP oil in the pot, and select the saute button for 5 minutes.
• Add onion, garlic, ginger and chillies and saute for 3 minutes.
• Now add chopped tomatoes and cook for another 2 minutes.
• Add cashews and mix well.
• Remove the onion mixture into the grinder, add very little water and grind into the smooth paste as possible.
• Again clean the stainless steel pot and add remaining oil.
• Select saute button for 10 minutes.
• Add whole spices to it, once they splutter, add the paste.
• Quickly start stirring, be careful it might burn.
• Add ground masalas and keep stirring the mixture and add little water to prevent the masala from sticking to the base of the pan.
• Add kasoori methi if using.
• Now tip in the steamed vegetables and frozen green peas.
• Add salt and 1/8 cup of water and let the curry cook.
• Once the potatoes are cooked, add sugar and coconut milk and let the curry cook for a minute or so.
• Garnish the curry with freshly chopped coriander.

Notes

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.

This Vegan Mulligatawny Soup recipe is so comforting yet easy to make in less than 30 minutes. It is a richly flavoured lentil soup loaded with hearty root vegetables, apples, red lentils and curry powder.

My take on the classic Anglo-Indian Mulligatawny curry soup can be laid on the table in no time, especially when using the Instant Pot. Stovetop method provided.

What is the origin of Mulligatawny Soup?

Pronounced [muhl-ee-guh-taw-nee]

Mulligatawny soup is a classic Anglo-Indian soup that was prepared during early days of the British Raj.

According to the early English cookbooks, Indian style Mulligatawny soup was very popular amongst the Britishers in India during the British Raj.

It’s conception was due to British soldiers who required soup with their meals. Local Indian cooks prepared a recipe that satisfied their palate.

The word mulligatawny originates from the TAMIL words MILAGAY (chilli) OR MILAGU (pepper) and TANNI (water or broth)

The traditional Indian version of Mulligatawny soup is thin and prepared with Indian spices and ingredients such as tamarind, curry leaves, mustard seeds, red chillies, peppercorn and onion.

No meat was originally part of the recipe. This pepper water or broth from Sri Lanka (in South Indian cuisine is known as Rasam) is eaten with rice.

By 1800s, the British version of the recipe began to appear in the English cookbooks.

References are also mentioned in Curry: A Take of Cooks and Conquerors, a book by Lizzie Collingham: “mulligatawny soup was one of the earliest dishes to emerge from the new hybrid cuisine which the British developed in India, combining British concepts of how food should be presented … and Indian recipes”

The Anglo-Indian mulligatawny soup from colonial times would be made with meat however this vegetarian version is prepared with red lentils.

In this vegetarian mulligatawny soup recipe, instead of tamarind, apples are added for the tanginess and meat and English vegetables are added as a variety for the British.

Luckily a vegan version of this soup now exists so the delicious flavours of both cuisines can be enjoyed in one bowl.

Ingredients:

See the recipe card for the full ingredient list with measurements

Apples – You can use any firm and tart variety apple. I like to use Granny Smith. If you have sweet apples, use a drop or two of lemon juice or lime juice for tartness.

Carrots and parsnips – I have used fresh carrots and parsnips. If fresh are not available, use frozen or canned.

You can add swede or regular potato if parsnip is not available.

Sweet potatoes – as an alternative, you can use butternut squash if you have it to hand.

Onion and garlic – I have used one large white onion and a few cloves garlic.

Red chilli and ginger – use fresh red chillies where possible. If you cannot find red chillies, use cayenne pepper or red chilli powder when adding the spices.

Leave out chillies if you do not like them. Note that the soup will not be spicy even with the chillies, the chilli simply adds flavour not heat.

Tomatoes – I have used fresh tomatoes. You can also add in a squeeze of tomato paste to intensify the tomato flavour but I prefer it without.

Red lentils – lentils are common in Indian food. You can easily find split red lentils in supermarkets and in Indian shops where they are sold as Masoor ki Daal.

Curry Powder – do not miss out this ingredient – after all this is Mulligatawny soup! We have used homemade Indian curry masala powder but you can use store-bought madras curry powder too.

In the 1800s, curry powder was added to Indian dishes by the British as a ready-made ingredient.

Olive oil – you can also use vegan butter or another flavourless oil.

Full-fat coconut milk to make the soup extra creamy and rich. You can use lite coconut milk if you wish

Spices and herbs – Along with curry powder, I have used freshly ground black pepper and fresh cilantro leaves for garnish (coriander)

Vegetable stock or broth – fresh or store-bought.

Nuts – roasted cashew nuts for crunch.

Tips

• Use fresh ingredients where possible as they are more tender and have fresh flavours.
• While sautéing the onion and garlic, be vigilant not to burn or brown them as burnt onion and garlic give a bitter taste.
• Work fast when adding the ingredients or else the food at the bottom will begin to burn. Ideally, it should all be prepped and ready beforehand.
• Be cautious in adding spices – too much spice will overwhelm the soup.
• Note that garam masala is not a direct substitute for curry powder – they both have different tastes.
• Garnish your soup with finely chopped herbs and pour over a little vegan milk or coconut cream.

Instant Pot Mulligatawny Soup

I have always made my soups in pressure cookers, even before I owned an instant pot.

The plus point of using pressure cookers is that the time taken to cook the lentils and soup is greatly reduced. You also preserve the nutrients when pressure cooking.

The red lentils do not need soaking before hand but do wash them prior to adding to the soup.

If you want to keep the soup chunky, cut the veggies evenly in size. If you are going to blend the soup smooth, then it doesn’t matter too much.

Follow the step-by-step instructions below.

Select Sauté mode and pour oil into the inner pot. Tip in roughly chopped onions, garlic, red chillies and ginger.

Sauté for a few minutes or until the onions have softened. Take care not to burn the ingredients. Keep deglazing the pan if needed.

Tip in the chopped vegetables and apples.

Mix and add washed split red lentils.

Cover the lentils by adding in around 2 cups vegetable broth. Add curry powder, a generous pinch of salt and black pepper.

Give everything a really good stir. Cancel the Sauté function.

Close the lid and select High Pressure for 7 minutes . I like to allow Natural Pressure Release .

You can leave the soup chunky or blend it until smooth using an immersion blender or hand blender.

Pour in a splash of coconut milk. Once the soup is plated, garnish with some coriander leaves and chopped cashew nuts.

stovetop

In a large pan or heavy-bottomed pot, heat oil on medium heat. Add the ingredients as stated in the Instant Pot method.

Cover the pan with a lid and allow the soup to cook until the lentils are mushy and the vegetables tender. Keep checking to see if you need to top up with veggie stock.

Blend or keep chunky.

Serving

The best way to serve soup is piping hot.

Serve it in a ceramic bowl, top it up with coconut or almond milk, a heap of freshly chopped herbs such as coriander and freshly ground black pepper or red chilli flakes.

Serve Mulligatawny soup with either crusty bread like Tiger Rolls or this Sundried Tomato Soda Bread for a classic British hearty meal.

These Vegan White Bean Bruschetta or Vegan Thyme Oatcakes would make a unique but delicious accompaniment to make a complete meal.

Why not try enjoying it the traditional way with some boiled rice? If you’re carb conscious then cauliflower rice or quinoa is a good alternative.

The best time of year to serve soup is in the Autumn and Winter.

Some Indian restaurants will serve mulligatawny as a soup course or starter.

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

Vegan Mulligatawny Soup

Equipment

• Instant pot
• Blender

Ingredients

Soup

• 1 white onion medium onion roughly chopped
• 3-4 garlic cloves
• 1 red chilli medium hot, fresh, roughly chopped
• 1 tablespoon ginger peeled and roughly chopped
• 2 tablespoon oil
• 1 apple roughly chopped
• 2 carrots peeled and roughly chopped
• 1 sweet potato peeled and roughly chopped
• 1 parsnip peeled and roughly chopped
• 1 tomato chopped
• 75 grams red lentils cleaned and washed
• 500 ml vegetable stock
• 1 teaspoon curry powder
• ½ teaspoon ground black pepper
• 250 ml coconut milk

Garnish/Topping

• 2 tablespoon coconut milk optional
• 2-3 tablespoon cilantro freshly chopped
• 4 tablespoon cashew nuts lightly toasted (optional)
• ½ teaspoon red chilli flakes optional

Instructions

• Place stainless steel liner in the instant pot, select the SAUTE function.
• Add oil and allow to heat. 2 tablespoon oil
• Add onion, ginger, garlic and chilli 1 white onion, 3-4 garlic cloves, 1 red chilli, 1 tablespoon ginger
• Sauté the mixture for another minute or so then add all the vegetables, apples and red lentils. 1 apple, 2 carrots, 1 sweet potato, 1 parsnip, 1 tomato, 75 grams red lentils
• Cancel the SAUTE function.
• Add stock and spice powders and season. 500 ml vegetable stock, 1 teaspoon curry powder, 1/2 teaspoon ground black pepper
• Close the lid and select the HIGH PRESSURE function for 7 minutes.
• Once done, NPR 10 minutes then carefully open the lid.
• Blend the soup, add coconut milk. 250 ml coconut milk
• Serve piping hot in a bowl and top it up with extra coconut milk, cashews and red chilli flakes. 2 tablespoon coconut milk, 2-3 tablespoon cilantro, 4 tablespoon cashew nuts, 1/2 teaspoon red chilli flakes

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.