Brussels Sprouts Curry

Transform your weeknight dinners with this vibrant and flavorful Brussels Sprouts Curry, a fusion of earthy Brussels sprouts and aromatic Indian spices. Gently sautéed with mustard seeds, cumin, garlic, and ginger, these tender sprouts soak up a luscious tomato and coconut milk sauce, infused with turmeric, garam masala, and paprika. This one-pot vegetarian curry is easy to prepare in just 45 minutes and perfect for pairing with steamed rice or warm naan. With a zesty touch of fresh lemon juice and a sprinkle of cilantro to finish, this dish is an irresistible combination of creamy, spiced comfort food and wholesome nutrition.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Brussels sprouts
• 2 tablespoons Coconut oil
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 1 medium Onion, finely chopped
• 3 cloves Garlic cloves, minced
• 1 teaspoon Fresh ginger, grated
• 1 teaspoon Turmeric powder
• 1 teaspoon Ground coriander
• 1 teaspoon Ground cumin
• 0.5 teaspoon Paprika
• 1 teaspoon Garam masala
• 2 medium Tomatoes, finely chopped
• 400 milliliters Coconut milk
• 100 milliliters Water
• 1 teaspoon Salt
• 0.25 teaspoon Chili powder (optional for spice)
• 2 tablespoons Fresh cilantro, chopped
• 1 teaspoon Lemon juice

Directions

Step 1

Rinse the Brussels sprouts thoroughly and trim off the base. Slice each sprout in half. Set aside.

Step 2

Heat the coconut oil in a large skillet or saucepan over medium heat.

Step 3

Add mustard seeds and cumin seeds to the hot oil. Let them sizzle and pop for about 30 seconds.

Step 4

Add the chopped onion and sauté until it becomes soft and translucent, roughly 4-5 minutes.

Step 5

Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant.

Step 6

Add the turmeric powder, ground coriander, ground cumin, paprika, garam masala, and chili powder (if using). Mix well and cook the spices for 1 minute to release their aroma.

Step 7

Stir in the chopped tomatoes and cook until they break down and form a thick paste, about 5-6 minutes.

Step 8

Add the halved Brussels sprouts to the pan and toss them in the tomato spice mixture to coat evenly.

Step 9

Pour in the coconut milk and water. Stir well. Bring the mixture to a boil, then reduce the heat to a simmer.

Step 10

Cover the pan and let the curry cook for 15-20 minutes, or until the Brussels sprouts are tender but not mushy.

Step 11

Season the curry with salt and adjust the seasoning if needed.

Step 12

Stir in the lemon juice and garnish with fresh chopped cilantro before serving.

Step 13

Serve hot with steamed rice, naan, or any bread of your choice.

Nutrition Facts

Serving size	1427.4 grams (1427.4g)

Amount per serving	% Daily Value*
Calories	770

Total Fat 32.60g	42%
Saturated Fat 23.90g	119%
Polyunsaturated Fat 0.50g
Cholesterol 0mg	0%
Sodium 2559mg	111%
Total Carbohydrate 109.10g	40%
Dietary Fiber 26.70g	95%
Total Sugars 51.70g
Protein 24.60g	49%

Vitamin D 0IU	0%
Calcium 322mg	25%
Iron 11mg	60%
Potassium 1435mg	31%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.4%

Protein: 11.9%

Carbs: 52.7%