Appetizer Recipes

Brussels Sprouts and Potato in Tomato gravy. vegan glutenfree

Name: Brussels Sprouts and Potato in Tomato gravy. vegan glutenfree
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2 servings
Cuisine: Gluten-free, Vegan
Ingredients: 8 Brussels sprouts ((stems cut and outer leaves removed)); 1/2 cup small cubed potato; 2 teaspoons oil; 1/3 medium onion chopped; 1/4 teaspoon cumin seeds; 1/4 teaspoon turmeric powder; pinch of asofetida ((hing)); 2 medium tomatoes; 1/2 inch ginger chopped ((can be substituted with ginger paste, also optional)); 4 cloves of garlic peeled and chopped ((can be substituted with garlic paste)); 1/2 teaspoon red chili flakes or 1 green chili (to taste); salt (to taste); 1 teaspoon Chana Masala powder blend or Garam masala (Or 1 bay leaf and 1/4 teaspoon each of coriander powder, cumin powder, pinch each of cinnamon powder, cloves powder, cardamom powder, black pepper, nutmeg)

Brussels sprouts and potato in tomato gravy. A delicious, healthy and delicious dish. Vegan and Gluten Free Recipe. Told…

Ready 50 minutes
Serves 2 servings
Prep 10 minutes
Cook 40 minutes

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Recipe

Brussels Sprouts And Potato In Tomato Gravy. Vegan Gluten Free.

Brussels sprouts and potato in tomato gravy. A delicious, healthy and delicious dish. Vegan and Gluten Free Recipe.

Serves 2 servings
Prep 10 minutes
Cook 40 minutes
Total 50 minutes

Ingredients

8 Brussels sprouts ((stems cut and outer leaves removed))
1/2 cup small cubed potato
2 teaspoons oil
1/3 medium onion chopped
1/4 teaspoon cumin seeds
1/4 teaspoon turmeric powder
pinch of asofetida ((hing))
2 medium tomatoes
1/2 inch ginger chopped ((can be substituted with ginger paste, also optional))
4 cloves of garlic peeled and chopped ((can be substituted with garlic paste))
1/2 teaspoon red chili flakes or 1 green chili (to taste)
salt (to taste)
1 teaspoon Chana Masala powder blend or Garam masala (Or 1 bay leaf and 1/4 teaspoon each of coriander powder, cumin powder, pinch each of cinnamon powder, cloves powder, cardamom powder, black pepper, nutmeg)

Instructions

1
In a deep pan, add oil, heat at medium heat and add onions.
2
Cook until onions are translucent. Add in the chopped green chili, ginger, garlic, mix and cool for a minute.
3
Add in the spices, asofetida, garam masala or chana masala blend, mix well and cook for another minute.
4
Add in the chopped tomato and cook on medium, partially covered for 5-7 minutes until tomatoes are tender.
5
Add in the salt, potato and the halved brussels sprouts and mix well.
6
Add 1-1.5 cups water and cook covered on low heat for 20-25 minutes with occasional stirring, until potatoes are tender.
7
Serve hot topped with chopped cilantro, with long grain rice or flat bread(Roti/Naan).