Monday, January 14, 2008

Brussels Sprouts and Tomato Curry with Gnocchi

Last night I ran into the same problem Susan over at the Fat-Free Vegan Kitchen once described*. The food was good. But how do you photograph it so that it looks good on a blog??? A uniform, yellowish curry... So you just have to take my word for it - this was delicious! And it contains a cruciferous vegetable to boot. Especially Brussels sprouts haters might wanna give this a try since the curry and the spices take off the edge of the taste so many people don't like. I love Brussels sprouts in all forms and this is one of my favorites :-)

Brussels Sprouts and Tomato Curry With Gnocchi

1 onion, diced
2 cloves of garlic
4 cups Brussels sprouts
1 cup dried tomatoes
1 pack ready-made gnocchi (or other gluten-free pasta to make it gluten-free)
2-3 cups of water
1 cup soy creamer (mine has 17% fat, substitute soymilk or coconut water to make it fat-free)
ginger, curry powder, chili and salt to taste

Heat a little oil in a skillet. Add the garlic and onions. Cover with a lid and let sweat until the onions caramelize. Be careful not to burn them. If they start browning too much, add a tblsp. water.

Remove the outer leaves from the sprouts, trim the stems, and cut them into quarters. Cut the dried tomatoes into thin stripes. Add to the onions. Add the water, the soy creamer, ginger, curry powder and chili. Simmer until the Brussels sprouts are tender. Add the gnocchi directly to the pan and heat them in the sauce.

I used real Italian sun-dried tomatoes I get at the local farmers market - in their dried form, not reconstituted and packed in oil. They are quite salty so I didn't add any salt to my curry, but if you can't find dry dried tomatoes you might have to add salt.

* Help, all you experienced bloggers out there!!! How do I hide a link behind a word??? Sorry, I'm still a total blogging illiterate... Update: Thanks to Paulina's help I was able to solve the problem :-)

Fat-free depends on the use of fat-free ingredients.
Gluten-free depends on the use of gluten-free ingredients.


Paulina said...

Mmm...this is definitely a meal I will have to make. Brussel sprouts and gnocchi are two of my favorite things!

As for hiding a link behind a word, highlight the word with your mouse and then click on the green button next to the "text color" button. From there, either paste or type the link and click ok. There you have it!

Vegan_Noodle said...

I think you managed a beautiful photo! And I love the idea of adding brussels with curry and gnocchi, what a different flavor combo!

Anke said...

@ paulina: oooh, thanx. I saw this link function and just pasted it as it was, and of course the entire url was visible. I never thought of highlighting the word first... thanx :-)

Anke said...

@ vegan noodle: yeah, and the dried tomatoes really give it a nice kick :-)

Vaishali said...

Thanks for the recipe-- I love Brussels Sprouts and this looks like a great way to make them. The picture too looks great.

Anke said...

thanks, vaishali :-)

Pixie said...

Hmm, maybe we'll do this with our gnocchi.....have brussel sprouts in fridge that I'm about ready to toss out; you may have just saved them!

Anke said...

yeah, you should try this, it is really good. the dried tomatoes are my favorite part in it but of course the most ingredient are the brussels sprouts :-)