Rogan Josh Curry with Carrots, Okra, and Brussels Sprouts

Once I realised that Brussels sprouts aren’t all bad, I wanted to try cooking with them even more. When a jar of rogan josh curry sauce caught my eye, I decided to make a curry with the sprouts and other vegetables. Curries can be varied quite easily; any curry paste you want to use works just fine, and you can use whatever vegetables you have on hand. I happened to have okra (also called lady fingers, appropriately enough for our dykey household!) and carrots, so that’s what I went with, but I’ve made curries with broccoli, cauliflower, peas, corn, and chickpeas, among other things. Sometimes I add tofu, too. In this case, I also included some coconut milk, which I like even though it isn’t necessarily traditional in Indian curries. And I served it all over brown basmati rice. The curry was lovely on an evening when we’d done a bit of shopping and then gotten caught in the unpleasant, snowy, slushy weather. It was nice to come home and warm up with curry, sitting on the sofa next to my beloved M.

Ingredients:
100 g brown basmati rice
1 bag Brussels sprouts (about 20)
1 bag okra (about 10)
2-3 carrots
oil
4-6 tbsp rogan josh curry paste
1 tin coconut milk

Instructions:
1. Wash the rice and boil it over low heat for about 30 minutes.
2. Shred or finely chop the Brussels sprouts, then dice the okra, and peel and dice the carrots.
3. Stir-fry the vegetables in a little oil, then add a tablespoon at a time of the curry paste, stirring it in well.
4. After the vegetables have cooked, add most of the coconut milk to the pan (leave about 2 tbsp). Add the remaining milk to the rice.
5. Serve the curry over the rice.