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! We like serving 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.
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.
These miniature cabbages might be available year-round, but they are at their prime when harvested during the cool and chilly weather of the fall season! Next time you see them in the farmer's market, take note of these tips to get the best ones for this recipe:
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.
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.
Photos by Alfonso Revilla
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