Brussels Sprouts Curry
User Reviews
5
Brussels Sprouts Curry
Description
This Brussels Sprouts Curry blends halved sprouts with diced potatoes and carrots in a spiced coconut milk broth. Aromatics like garlic, ginger, onion, and fresh chili start the base, sautéed in oil to release their fragrances. Turmeric adds earthiness and color, while tahini enriches the sauce with a creamy texture and subtle nutty flavor.
The curry gently simmers, allowing the vegetables to tenderize without losing structure. Agave syrup and rice vinegar balance the taste with sweetness and mild acidity. Soy sauce adds umami while salt and pepper season for depth. The final dish is topped with toasted sesame seeds or chopped nuts for crunch, and optionally fresh cilantro and a drizzle of sesame oil for brightness.
Serve this curry hot over grains like rice, noodles, or quinoa to complement its rich sauce and tender vegetables. It adapts well as a vegan main or side dish with a layered flavor profile.
For best freshness, trim and halve Brussels sprouts close to cooking time and use them within five days refrigerated in an airtight container. Discard any discolored or mushy leaves for quality.
Ingredients
- 1 teaspoon neutral oil or sesame oil
- 3 cloves garlic peeled and chopped
- ginger 1-inch piece, finely chopped
- 1 small chile pepper thai, serrano, ancho, all ok (de-seeded if less heat desired, chopped finely)
- 1 medium onion yellow or red , diced
- 1 medium carrot thinly sliced
- 1 medium potato diced (gold, yukon, sweet, russet are all okay)
- ½- pound Brussels sprouts bottoms cut off and sliced in half
- 1 can coconut milk 13.5-ounce, full-fat
- 2 tablespoons tahini or nut butter of choice
- 1 teaspoon Turmeric
- 1 tablespoon rice vinegar or other vinegar
- 1 tablespoon agave syrup or sweetener of choice
- 1 tablespoon soy sauce tamari or coconut aminos (soy sauce substitute)
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- ¼ cup sesame seeds toasted in a skillet until golden (or chopped toasted peanuts)
- ¼ cup cilantro chopped (optional)
- 1 teaspoon sesame oil optional
Instructions
- In a large skillet over medium-high heat, heat the oil. Add the onion, garlic, ginger, and chili pepper, and saute for 2-3 minutes until softening and fragrant, stirring occasionally.
- Add the potato, brussels sprouts, and carrots and toss well to coat. Add coconut milk, tahini, turmeric, rice vinegar, sweetener, soy sauce, salt, and black pepper and stir well. Bring to a gentle simmer and cover pan, cooking 5-10 minutes over medium-low heat until potato and sprouts are cooked through and tender.
- In a small pan, toast sesame seeds or nuts over low heat until turning golden.
- Season to taste with salt and pepper, top with cilantro if using, and sesame or nuts. Serve over rice, noodles, or quinoa.
Notes
- Trim and halve Brussels sprouts within one to two days before cooking to maintain freshness; store refrigerated in an airtight container.
- Use the Brussels sprouts within five days of purchase and discard any discolored or mushy parts before cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 31g | 10% |
| Protein | 9g | 18% |
| Fat | 30g | 46% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 596mg | 25% |
| Potassium | 922mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 3161IU | 63% |
| Vitamin C | 74mg | 82% |
| Calcium | 169mg | 17% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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