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!
1small chile pepperthai, serrano, ancho, all ok (de-seeded if less heat desired, chopped finely)
1medium onionyellow or red , diced
1medium carrotthinly sliced
1medium potatodiced (gold, yukon, sweet, russet are all okay)
½-poundbrussels sproutsbottoms cut off and sliced in half
1can full-fat coconut milk13.5-ounce
2tablespoonstahinior nut butter of choice
1tablespoonrice vinegaror other vinegar
1tablespoonagaveor sweetener of choice
1tablespoonsoy saucetamari or coconut aminos (soy sauce substitute)
½teaspoonsaltor to taste
¼cupsesame seedstoasted in a skillet until golden (or chopped toasted peanuts)
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 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.
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.