Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, cauliflower, carrots and brussels sprouts curry. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Whisk together the curry powder, cumin, salt, pepper and olive oil in a medium bowl. Spread the cauliflower, carrots, and onion in a single layer on a large baking sheet-lined with tin foil. In this case, the carrots, Brussels sprouts and cauliflower all cook in the same amount of time. This delicious vegetarian cauliflower, potato and carrot curry is easy to make.
Cauliflower, carrots and Brussels sprouts curry is one of the most popular of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Cauliflower, carrots and Brussels sprouts curry is something that I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can cook cauliflower, carrots and brussels sprouts curry using 17 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Cauliflower, carrots and Brussels sprouts curry:
- Make ready 1 cup cauliflower florets
- Prepare 10 Brussels sprouts
- Prepare 1 cup sliced carrots
- Get 1 onion finely chopped
- Prepare 1 cup chopped tomatoes
- Get 1 teaspoon ginger paste
- Prepare 1 teaspoon garlic paste
- Get 2 tablespoon yogurt
- Get to taste Salt
- Prepare 1/2 teaspoon turmeric powder
- Take 1 teaspoon chilli powder
- Take 1 teaspoon coriander and cumin powder
- Make ready 1/2 teaspoon garam masala
- Get 2 tablespoon oil
- Prepare 1 teaspoon mustard seeds
- Prepare 1 teaspoon cumin seeds
- Get leaves Chopped Coriander
Firstly heat oil in a pan. In large bowl, combine cauliflower and Brussels sprouts. Add garlic, rosemary and pepper and toss well. Coat Brussels sprouts and cauliflower with olive oil, salt and pepper.
Instructions to make Cauliflower, carrots and Brussels sprouts curry:
- In a steamer steam the cauliflower, carrots and Brussels sprouts. Do not over steam it as it will become mushy. - In a food processor add onion, ginger, garlic, yogurt and onion and purée.
- In another pan add oil and heat on medium heat. Add the cumin seeds and mustard seeds. Once it starts fluttering add the purée and stir. Turn the flame to low and add the chilli powder, turmeric, cumin and coriander powder and salt. - Mix well. Add 1/2 cup water and let it cook until the oil starts separating.
- Add the steamed cauliflower, carrots and Brussels sprouts and mix well. Add few leaves of coriander. Cover lid and cook on low heat for 2 minutes. Turn off gas and transfer in a serving dish. Enjoy with rice, roti, paratha naan etc.
Add garlic, rosemary and pepper and toss well. Coat Brussels sprouts and cauliflower with olive oil, salt and pepper. Spread the vegetables on a large baking pan coasted with cooking spray. Life without curry, is no life at all. This Paleo Vegetarian Thai Curry will tempt your taste buds with soulful bites of ginger, lime coconut and coriander.
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