I like to experiment in the kitchen. Always have. Mixing the ingredients with only the idea of what may come up. Most of the times it’s something good, with very inviting smell, forcing my stomach to grumble. Sometimes.. well, not so much. Then the only thing to do is to gather the pieces and try something else. Or order a pizza.
I normally would count on a hunch, and later realise that I haven’t written down the proportions or anything useful to recreate the dish. Only a hunch again.
Well, this recipe is also a result of such an experiment. And since it is very tasty, and I did keep the notes I decided to share it with you. It’s vegan, it’s a little bit spicy and you too will want a second helping.
Preparations time: 10min Cooking time: 40min
To serve 4 you need:
700g brussels sprouts
4 garlic cloves
½ tsp ground ginger
½ tsp kurkuma
½ tsp cardamom
1 tsp cumin
1 tsp garam masala
1 tsp cayenne pepper
1 tsp ground coriander
2 tsp of coriander paste
400g of passata or canned tomatoes
100ml of water
salt to taste
Peel the onions and garlic, clean the brussels sprouts and champignions. Cut the onions in stripes, the brussels sprouts in halves and champignions in fours. Crush the garlic. Put the onions in a big pot and sear for few minutes before adding a little bit of oil. When the onions are soft, add the salt and other spices and stir. Put the brussels sprouts and the garlic in and let it cook for few minutes on middle heat.
In a separate pot, bring water to the boil and cook the rice in accordance to the packaging, adding the cloves.
Add the mushrooms the brussels sprouts and the water and cook for ca 10min. When the vegetables are soft, and the amount of the water is reduced to a half, pour in the passata and let it cook on small heat for few minutes. Mix in the coriander paste and stir well.
When the rice is ready, take out the cloves and arrange the rice on the plates. Add the curry and garnish with fresh coriander.