Stuffed Brussels sprouts curry

4 Dec

This is my dad’s recipe and it is unconventional in way, but then that’s normal isn’t it. by Deena Kakaya

I remember my ‘aunties’ (relatives and family friends and of my mum’s generation, not just actually related aunties) would vociferously express how lucky my mum was because my dad could, and would cook. The words were complimentary, the tone and body language almost mocking and most definitely harsh. In those days, it was just less common for men of my dad’s age to cook and if they did, it was pretty limited to a liberally spiced, hefty chicken dish perhaps because it was an adventure or because the wife was vegetarian.

My dad though, just cooked. He cooked Indo-Chinese food, samosa-mix lasagna, curry-pies and just curries. He cooked adventurous fusion curries and humble dhal and my mum’s favorite okra Kadhi, knowing her cravings without her saying. All the curious recipes came with lashings of passion and a sprinkle of smugness. Even the neighbour bellowed to my scurrying mum as she returned from work, ‘your husband has been cooking for you, you are so lucky’, but she would only lift the lid on the pans when my mum was there.

She is lucky isn’t she, my mum. She has a husband who is a team mate. Though I do think that in those days, the definition of being lucky might have been to swing on a garden hammock in the hot climates that her friends had married within and grown old and fat into, with a maid oiling her hair and another sweeping the floors. Perhaps an afternoon’s nap, as is the norm over there and a few kids running around. The sexism of those days was to see how lucky my smiling and hardworking mum was, but not to see the fact that she was also standing shoulder to shoulder with her husband. Unconventional at the time but now, in hindsight I see that even I was pretty lucky.

This is my dad’s vegetarian (and this is relevant) recipe for stuffed Brussels sprouts curry and it is pretty much one of the very few ways in which I will eat Brussels sprouts. The stuffing is easy to make and the only slightly fiddly bit is stuffing the sprouts but it is pretty quick to do. The little layers of the sprouts soak up the spices from the stuffing and the gravy and the gram flour in the stuffing makes the curry gravy thick and nutty. Just don’t overcook the sprouts and they are gorgeously giving.

for the full recipe head over to great british chefs by Deena Kakaya

5 Responses to “Stuffed Brussels sprouts curry”

  1. Katie @ Whole Nourishment December 5, 2014 at 8:20 am #

    So your dad is where you partly get your wonderful fusion cooking style. 😉 Wow, what a lucky childhood growing up with that influence, not to mention seeing men in the kitchen is always a great influence. And the idea to stuff BS never occurred to me but it looks absolutely divine. The flavors are making my mouth water. I’m coincidentally posting a BS curry soon, but it’s certainly not as sophisticated. 😉

  2. kellie anderson December 5, 2014 at 4:23 pm #

    I agree with Katie: we now know where you get your passion for fusion. Such an inventive dish, and although a bit fiddly you would quickly establish a happy rhythm. It sounds so good and would certainly make a surprise addition to the dinner table!

  3. Deb|EastofEdenCooking December 5, 2014 at 8:58 pm #

    I adore this “fancy” Brussels sprouts recipe! The enticing recipe adds a touch to glamour to this nutritious winter vegetable.

  4. Allie Keith (@alliekeith) December 8, 2014 at 11:53 am #

    Looks amazing – could you also share the Samosa Lasagne recipe? I am thinking of making brussel sprout bhajis this christmas too!

  5. Sophie33 December 9, 2014 at 8:04 pm #

    I love, love Brussels sprouts but never tasted them in a curry before! Genius tasty idea! x

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