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These curried brussels sprouts are packed with Indian flavors, and it’s so simple to make! Seasonal sprouts stir-fried with classic Indian spices, transforms into a super easy brussels sprouts sabzi. Best part? It’s made in one pan, and ready to eat within 30 minutes. Serve as a side this holiday season, or as a main alongside some warm naan!
This Brussels sprouts curry recipe is…
- a great holiday side dish.
- made in one pan, and is ready to eat within 30 minutes.
- naturally vegan and gluten-free!
- packed with a ton of flavor!
Ingredients for Indian curried Brussels sprouts
- Oil: Sunflower oil, olive oil, coconut oil or even vegetable ghee.
- Brussels sprouts: Duh! They’re a mini version of cabbage. I know they get a bad rap so if this is your first time cooking with sprouts you may be scared! But this Indian spiced sprouts recipe will in no time change your mind. Plus, they’re a fantastic way to get in your greens.
- Garlic: A few fresh garlic cloves, grated.
- Whole spices: Cumin seeds and mustard seeds.
- Indian spices: Turmeric powder, red chili powder, coriander powder, cumin powder, cinnamon powder, clove powder and salt.
- Herbs: Curry leaves and coriander leaves. The curry leaves can be fresh or dried. The coriander leaves can be fresh or frozen. And if you don’t have curry leaves, swap them out for a bay leaf or two.
- Tomatoes: I like to use tinned tomatoes to save time, but fresh tomatoes will work too! For this recipe, you’ll need them to be smooth. Do this with an immersion blender or pop them into a food processor and blitz until smooth. And a little tomato puree (aka tomato paste).
- Maple syrup: Just to add a touch of sweetness.
Prepping the Brussels sprouts…
To start, remove a few of the outer leaves from the sprouts, and then trim off a tiny bit of the stalk. You want to make sure you don’t cut too much of the stalk as that’s what holds these mini cabbages together.
Next, give the halved sprouts a good rinse with water. Set aside until needed.
Making the curried Brussels sprouts…
This easy recipe starts with heating a tablespoon of oil in a large frying pan over medium heat. Add in the mustard seeds and once they start to pop add in the cumin seeds and curry leaves. Tempering whole cumin seeds, mustard seeds and curry leaves with oil, allows the oil to become infused with all those yummy flavors. Cook together until the cumin seeds become fragrant.
Mix in the grated garlic, and cook for a few seconds over low heat. Add the pureed tinned tomatoes, tomato puree, chili powder, turmeric powder, coriander powder, cumin powder, salt, cinnamon powder and clove powder. Cover pan with a lid, and cook together for a couple of minutes over low heat.
Turn up the heat back up to medium-high heat, and add in the brussels sprouts. Give everything a good mix together. Cover the pan with a lid and allow the brussels sprouts to stir fry with the Indian spices for 5-6 minutes.
Pour in the cup of water along with a dash of maple syrup. Mix until combined. Cover the pan with a lid and cook for 8-11 minutes. Stirring often. Mix in some fresh coriander – and just like that, you have an Indian-inspired curried brussels.
This healthy recipe is one of my go-to’s during the holiday season. My favorite ways to serve these curried brussels is with chapati or naan, vegan yoghurt, sliced onions and plain rice. And also as a thanksgiving and Christmas side dish!
Once you try this brussels sprouts curry recipe, please leave a star rating and review below! I try my best to respond to you all. Oh, and don’t forget to tag me on Instagram – I can’t wait to see your images!!
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Ingredients
- 450–500 g brussels sprouts
- 1–2 tbsp oil
- 1/4 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tbsp packed grated garlic
- 3–4 curry leaves
- 1/4 tsp ground turmeric
- 1/2 tsp chilli powder
- 1/4 tsp coriander powder
- 1/4 tsp cumin powder
- 1/8 tsp clove powder
- 1/8 tsp cinnamon powder
- salt
- 1//2 cup tinned tomatoes (pureed)
- 1/2 tsp tomato puree
- 1/2 tsp maple syrup
- 1 cup water (plus more if needed)
- fresh coriander (to garnish)
Instructions
- Remove 2-3 of the top leaves on your brussel sprouts, then very carefully trim a tiny bit of the stem, wash and cut in half. Set aside.
- Heat oil in your pan over low-medium heat, then add mustard seeds. Once the mustard seeds start to pop, add in cumin seeds and curry leaves. Cook for a few seconds or until the cumin seeds become fragrant. Mix in the garlic. Add the pureed tin tomatoes, tomato puree, turmeric powder, chili powder, cinnamon powder, coriander powder, cumin powder, clove powder and salt. Cook for 2-3 minutes.
- Increase the heat to medium-high, then mix in your brussels sprouts. Cook for 4-5 minutes. Pour in the water and maple syrup. Mix, cover the pan with a lid and cook for 8-11 minutes. Stirring halfway. If you want more gravy, add in additonal water. I added an extra 3/4 cup of water once I noticed the curry getting a little dry.
- Garnish with fresh coriander. Enjoy!
Nutrition
- Calories: 77
