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Sesame Brussels Sprout Curry

2014-11-05
  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m

This is one of our favorite weeknight staple dinners. Serve it over any kind of brown rice (brown jasmine and bhutanese red rice are our current favorites), or over rice noodles, soba noodles, or quinoa. Very satisfying comfort food, perfect for these fall nights. Any leftovers make excellent lunches as well. Rich in calcium, protein, and healthy fats from the sesame seeds, cancer fighting and immunity boosting compounds in the brussels sprouts, onion, and garlic, circulatory benefits from the chili pepper, and beta carotene in the carrot. To top it off, turmeric and black pepper are an anti-inflammatory powerhouse combination. Your body will thank you for the flavor and nutrition contained in this curry. Looks like a lot of ingredients, but it’s really not that bad. Just start chopping!

Ingredients

  • 3 cloves garlic, peeled and chopped
  • 1" piece of ginger, peeled and chopped
  • 1 small chili pepper, thai, serrano, ancho, all ok (de-seeded if less heat desired, chopped finely)
  • 1 medium yellow or red onion, diced
  • 1 medium carrot, thinly sliced
  • 1 medium red or yukon gold potato, diced (or 1 small sweet potato, diced)
  • 1/2 lb of brussels sprouts, bottoms cut off and sliced in half
  • 1 can of coconut milk, full fat
  • 2 Tbsp tahini (or nut butter of choice)
  • 1 tsp turmeric
  • 1 Tbsp rice vinegar, or other vinegar
  • 1 Tbsp agave, or sweetener of choice
  • 1 Tbsp soy sauce, tamari or coconut aminos (soy sauce substitute)
  • 1/2 tsp salt, or to taste
  • 1/4 tsp black pepper
  • 1/4 cup sesame seeds, toasted in skillet until golden (or chopped toasted peanuts)
  • 1/4 cup cilantro, chopped (optional)
  • 1 tsp sesame oil (optional)

Method

Step 1

In a skillet, saute onion, garlic, ginger, and chili pepper in a tsp of sesame oil, or if omitting oil use a non-stick skillet. Cook over medium heat 2-3 minutes until softening and fragrant.

Step 2

Add potato and brussels sprouts and toss well to coat. Add coconut milk through 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.

Step 3

Toast sesame seeds or nuts over low heat until turning golden. Remove from heat and grind in mortar and pestle if you have one, or a quick whir in a coffee grinder works too. If you want to skip this step, that's fine, but grinding them lightly really enhances the flavor.

Step 4

Season to taste with salt and pepper, top with cilantro if using, and sesame or nuts. Serve over rice, noodles, or quinoa.

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com

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