Sesame Brussels Sprout Curry

BY : PUBLISHED : November 5th, 2014 UPDATED: August 18th, 2021

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!

b sprout curry 1

Sesame Brussels Sprout Curry

Renee Press
This is one of our favorite weeknight staple dinners. Serve it over any kind of brown rice, or over rice noodles, soba noodles, or quinoa. Very satisfying comfort food, perfect for these fall nights. 
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dinner, Lunch
Cuisine Asian
Servings 4 servings
Calories 405 kcal
METHOD Stovetop
DIET Vegan


  • 3 cloves garlic, peeled and chopped
  • 1 inch 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 pound of brussels sprouts, bottoms cut off and sliced in half
  • 1 can of coconut milk, full fat
  • 2 Tablespoons of tahini (or nut butter of choice)
  • 1 teaspoon of turmeric
  • 1 Tablespoon of rice vinegar, or other vinegar
  • 1 Tablespoon of agave, or sweetener of choice
  • 1 Tablespoon of soy sauce, tamari or coconut aminos (soy sauce substitute)
  • 1/2 teaspoon of salt, or to taste
  • 1/4 teaspoon of black pepper
  • 1/4 cup of sesame seeds, toasted in skillet until golden (or chopped toasted peanuts)
  • 1/4 cup of cilantro, chopped (optional)
  • 1 teaspoon of sesame oil (optional)


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


Calories: 405kcalCarbohydrates: 31gProtein: 9gFat: 30gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gSodium: 596mgPotassium: 922mgFiber: 6gSugar: 8gVitamin A: 3161IUVitamin C: 74mgCalcium: 169mgIron: 7mg
Keyword asian, curry, dinner, easy, fast, fire and earth kitchen, gluten free, healthy, ideas, leftovers, nutritious, oil free, plant-based, quick, tasty, vegan, vegetarian
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About Renee Press

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.

View all posts by Renee Press