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Hearty and deliciously satisfying Brussels Sprouts Curry is the perfect fall weeknight dinner! The curried brussels sprouts, potatoes, and carrots coated with a warm-spiced coconut curry sauce infused with tahini and sesame seeds are simply irresistible! It is a creamy and aromatic plant-based dish teeming with savory and nutty flavors with a mild kick!
Healthy and Delicious Brussels Sprouts Curry
This is one of our favorite weeknight staple dinners. Aside from the fact that it is delectable and comes together in a jiffy, its nutritional and economical benefits cannot be ignored! It is rich in calcium, protein, and healthy fats from the sesame seeds. At the same time, the brussels sprouts provide vitamins and antioxidants that may decrease inflammation and promote heart health. You get all of these with a bunch of homegrown veggies and pantry staples! Your body will thank you for the fantastic flavors and abundant nutrition contained in this wholesome dish.
Looking for more curry dishes? You’ll love this easy vegan Brussels sprouts recipe, shaved Brussels Sprouts Slaw with apples, and Roasted Brussel Sprouts with Cranberries.
Ingredients Used to make Brussels Sprouts Curry
It might look like a lot of ingredients, but it’s really not that bad. Just start chopping! The measurements are located in the recipe card below.
Optional ingredients:
- Cilantro – gives that fresh and citrusy flavor.
- Sesame oil – to further boost the nuttiness and taste!
How to Make Sesame Brussels Sprouts Curry
Step 1: Wash the brussels sprouts in cold water. Slice off and discard the stem, then remove any discolored leaves. Cut the sprouts in half, make sure to have the same size for even cooking. Pour some oil in a pan over medium-high heat. Throw in the onion, garlic, ginger, and chili pepper and cook while stirring for 2-3 minutes, or until softened and aromatic.
Step 2: Toss in the potato and brussels sprouts until well coated. Stir the coconut milk, tahini, turmeric, rice vinegar, sweetener, soy sauce, salt, and black pepper. Cook 5-10 minutes over medium-low heat, covered, until potato and sprouts are cooked through and tender.
Step 3: Toast sesame seeds or nuts in a small pan over low heat until golden brown. Season with salt and pepper, then garnish with toasted sesame seeds. Garnish with cilantro and sesame oil if desired. Enjoy!
Recipe Tips
- It’s preferable to keep Brussels sprouts whole until ready to use. If preparing them ahead, I suggest trimming, chopping, or shredding Brussels sprouts no more than one to two days in advance and keeping them refrigerated in an airtight container.
- It is best to use the Brussels Sprouts within 5 days of buying them. Before you start cooking, double-check your sprouts. Discard any leaves that are discolored or sprouts that are mushy.
FAQs
Color: You want to look for sprouts that are bright green in color. Choose those that do not have yellow leaves or any black spots, as this indicates that the vegetable is no longer fresh.
Feel: Brussels sprouts should be hefty and firm for their size. Avoid mushy or squishy sprouts.
Size: Choose smaller Brussels sprouts over larger ones for the sweetest flavor and most tender texture.
Storing Brussels Sprouts Curry
If you are making this ahead of storing your leftovers, it is always important to let it cool and store it within two hours after being cooked. Place it in a lidded container, or cover the bowl with cling film tightly. Consume it within a day or two. If you want to prolong their storage, place them in a freezer bag and place them in the freezer for 2 to 3 months. When reheating, you might need to add water or plant-based milk to thin the sauce out.
Brussels Sprouts Curry
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 full-fat coconut milk 13.5-ounce
- 2 tablespoons tahini or nut butter of choice
- 1 teaspoon turmeric
- 1 tablespoon rice vinegar or other vinegar
- 1 tablespoon agave 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
- It’s preferable to keep Brussels sprouts whole until ready to use. If preparing them ahead, I suggest trimming, chopping, or shredding Brussels sprouts no more than one to two days in advance and keeping them refrigerated in an airtight container.
- It is best to use the Brussels Sprouts within 5 days of buying them. Before you start cooking, double-check your sprouts. Discard any leaves that are discolored or sprouts that are mushy.
Am I the only one that doesn’t see when to add the carrots in the instructions? Is it with the potatoes and brussel sprouts?
So sorry about that! You’re correct! The recipe has now been updated as well. Thanks for catching that! Hope you enjoy this recipe 🙂
I substituted potatoes and used Sweet Potatoes and a pinch of nutmeg…Omg!!!!💋😋💋
Sounds amazing! So glad you enjoyed it!
Great easy recipe. I added carrots and sweet potatoes cause why not and I needed something my kids would eat and doubled the batch and it was great. We omit the chili peppers as we have zero heat tolerance but very yummy and flavorful. Will make again. Lovely sauce and recipe
Love those additions! Yum!
Amazing dish! I used peanut butter instead of tahini and chopped peanuts on top so the dish had a satay taste to it, which was amazing. Thanks for sharing!
Love that you used PB! Sounds amazing!