Easy Brussels Sprouts Curry

Flavored with fresh ginger, garlic, and aromatic spices, this one-pot, Easy Brussels Sprouts Curry is ready in 25 minutes. It is a delicious and creamy curry to accompany roti or rice.

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This Easy Brussels Sprouts Curry is such a hearty and delicious curry. Made with a handful of pantry-staple spices, this recipe requires minimal prep and comes together in one pan!

Belonging to the same cruciferous vegetable family as cabbage and broccoli, Brussels sprouts are low in calories and carbohydrates. They are a good source of fiber, antioxidants, vitamin K, vitamin C, and calcium. Brussels sprouts are also said to contain phytonutrients, which are plant nutrients that can help lower inflammation. Want to read more about the benefits of Brussels sprouts? Then check out this article.

Why I love this Easy Brussels Sprouts Curry recipe (and hope you will as well)

• It is so tasty
• It is easy to make
• It can be made in 20 minutes
• It is gluten-free
• It is a vegan, plant-based recipe
• It is packed with nutrition
• The ingredients are easy to find at most grocery stores or on Amazon!

What are the Ingredients needed?

The following 10 main ingredients are needed for this Brussels sprouts curry recipe:

1. Oil
2. Garlic cloves
3. Ginger
4. Fresh onion
5. Brussels sprouts
6. Ground coriander
7. Smoked paprika
8. Turmeric powder
9. Tomato paste
10. Coconut milk

Also needed are some salt and black pepper to taste as an optional garnish, some red pepper flakes and parsley.

Substitutions

• Oil
  I used olive oil in this recipe. But, avocado oil, coconut oil, vegetable oil, or any other oil you have on hand would work.

• Garlic + Ginger + Onion
  Fresh garlic, ginger, and a small to medium onion add so much flavor to this side dish. However, if you would rather save time and tears, you can find already peeled and cut (or minced) garlic, ginger, and onion in the produce section at most grocery stores. Powdered onion, garlic, and ginger do not give the same end result (as far as taste is concerned) so I would suggest not using the powdered versions of each.

• Brussels sprouts
  These little baby cabbages are the star of this recipe, so I would not suggest substituting them.

• Spices
  I used a blend of 3 teaspoons coriander powder, 2 teaspoons smoked paprika, and 1/2 teaspoon turmeric. Sometimes I add in a pinch of cayenne or red chili powder or a green chili for some heat. I have found that the combination of these spices works well for me and consistently results in an aromatic and tasty curry. However, the coriander, smoked paprika, and turmeric can be replaced with 4 to 5 teaspoons of harissa or 1 tablespoon of berbere, or 2 teaspoons of curry powder and 1 teaspoon of paprika, along with a teaspoon garam masala. Now, the taste of the resulting curry will differ slightly, but these spice options also result in a tasty and aromatic curry.

• Tomato paste
  Tomato paste unites and complements all the spices and coconut milk so well. I love using it in curry recipes as the spiced coconut broth (or curry) is so incredibly smooth, creamy, and delicious. If you do not have tomato paste but have some canned fire-roasted tomatoes on hand, blend these in a blender or food processor until smooth and add them to the curry. The tomato paste can also be substituted with crushed tomatoes.

• Coconut milk
  Unsweetened, full-fat coconut milk makes this an indulgent curry that is so creamy and filling. But if you are following a low-calorie meal plan, low-fat coconut milk could be used. I would not advise using coconut cream in this recipe as it is too thick. Instead of coconut milk, you could use almond milk or cashew milk, but the resulting curry will differ in taste.

Instructions

It takes about 20 minutes to cook this curry. The prep time for this curry runs at around 5 minutes. However, if you are using store-bought peeled and chopped onion, ginger, and garlic, the prep time drops to about 2 minutes (or the time required to rinse and chop the Brussels sprouts). Which means, the total time required could be around 25 minutes.

• Start by peeling and chopping the onion, garlic cloves, and ginger.

• Then, remove and discard any discolored or damaged leaves around the Brussels sprouts. Rinse them well and slice each one into 4 or 5 slices.

• Add the oil to a large pan and add in the chopped onion, ginger, and garlic. Saute these for about 6-7 minutes over medium heat. Make sure to stir this often to keep them from burning.

• Then, add in the sliced Brussels sprouts and saute for about 3 minutes or so, stirring occasionally.

• Sprinkle in the coriander, smoked paprika, turmeric, and red pepper flakes. Also, add in the tomato paste and coconut milk and stir well until all the ingredients are well incorporated.

• Then, cover the pan with a lid. Lower the heat to low heat and let this curry simmer for about 7-8 minutes.

• Uncover the pan, remove it from the heat, and season this Brussels sprouts curry with salt and black pepper to taste.
• Totally optional is to serve this curry with some red pepper flakes and chopped fresh parsley or cilantro.

Variation

This curry can be made as suggested above, or altered according to your preference.

However, it can also be made with a few more vegetables added in such as green peas and bell peppers.

To give this curry a protein boost, some canned chickpeas or black beans could also be added in after draining and rinsing them.

For a tangy twist, serve this curry with a teaspoon of lime juice or lemon juice and some sliced limes on the side.

If you have some curry leaves on hand, add some of these just before covering this curry and letting it simmer. Curry leaves are so fragrant, making this curry even more aromatic and enticing.

What to serve with Brussels sprouts curry

This curry is delicious served with some roti, rice, or paratha for a simple lunch.

This curry can also be served as a side dish with this yellow rice, these spiced roti, this zucchini curry, this chicken curry, this dal or lentil curry, some chutney, and some of these fish cutlets.

Storage

Leftovers of this easy Brussels sprouts curry can be stored in an airtight container in the refrigerator for up to 5 to 7 days.

To reheat, add the curry to a microwave-safe bowl and reheat for 30 to 60 seconds or until the desired warmth is reached. This curry can also be reheated in a pan on the stovetop.

This curry can also be frozen for up to a month. Then defrosted and reheated as above.

Love an easy curry recipe? Then check these out:

Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!