Hearty and deliciously satisfying Brussels Sprouts Curry is the perfect fall weeknight dinner!
1 teaspoon neutral oil 3 cloves garlic ginger 1-inch piece 1 chile pepper 1 onion 1 carrot thinly 1 potato diced ½- pound brussels sprouts 1 can full-fat coconut milk 2 tablespoons tahini 1 teaspoon turmeric 1 tablespoon rice vinegar 1 tablespoon agave 1 tablespoon soy sauce tamari ½ teaspoon salt ¼ teaspoon black pepper ¼ cup sesame seeds ¼ cup cilantro chopped
– 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 onions, garlic, ginger, an– Add the potato and brussels sprouts 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.
FOR FULL RECIPE