Brussels Sprouts Curry
Hearty and deliciously satisfying Brussels Sprout 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!
Servings: 4 servings
Calories: 405kcal
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.
Nutrition
Calories: 405kcal | Carbohydrates: 31g | Protein: 9g | Fat: 30g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 596mg | Potassium: 922mg | Fiber: 6g | Sugar: 8g | Vitamin A: 3161IU | Vitamin C: 74mg | Calcium: 169mg | Iron: 7mg
