Brussels Sprouts Curry
Whip up a delicious Indian-inspired Brussels Sprouts curry in just 20 minutes. Perfect for holiday season leftovers.
Prep Time5 minutes mins
Cook Time15 minutes mins
Course: Main Course
Cuisine: Indian
Diet: Vegetarian
Servings: 4
Calories: 180kcal
- 2 tbsp neutral oil e.g. vegetable, groundnut or canola
- 1 onion finely chopped
- 4 cloves garlic minced
- 4 tsp fresh ginger grated
- 2 green chillies finely chopped (Note 1)
- 1 tbsp garam masala
- 2 tsp ground cumin
- ½ tsp ground coriander
- 14 oz chopped tomatoes
- 2 tbsp tomato paste (puree)
- 2 tsp sugar
- 1.5 cups veg stock (Note 2)
- 4 cups Brussels sprouts stems trimmed (Note 3)
- ⅓ cup plain or Greek or yoghurt (Note 4)
- salt to taste
To serve (optional)
- fresh cilantro (coriander)
- naan or roti
- basmati rice
Heat the oil in a large pan over medium heat. Add the onion and cook for a few minutes until they turn translucent.
Add the garlic, ginger, and green chillies. Sauté for another 2-3 minutes until fragrant.
Stir in the garam masala, cumin, and ground coriander.
Add the chopped tomatoes, tomato paste (puree), sugar, veg stock, and Brussels sprouts. Cook for 5-7 minutes, until the tomatoes break down, the mixture thickens, and the sprouts and tender.
Stir in the yoghurt and add salt to taste.
Serve the curry with rice or Indian bread like naan or roti. Top with fresh cilantro (coriander) if using.
- Fresh green chillies: Substitute with chilli powder to taste or omit if you are sensitive to spice.
- Veg stock: You can use chicken stock instead.
- Brussels sprouts: Fresh ones will give you the best results, but you can also use frozen. They lack some of the crisp texture and flavour that fresh sprouts offer, but they work well enough in a curry when they are infused with the spices in the sauce. I recommend thawing them first, so they do not add too much water to the curry.
- Plain/Greek yoghurt: You can substitute with a little cream to taste or use dairy-free yoghurt for a vegan curry.
Storage:
The cooked curry can be stored in the fridge for up to 3 days and frozen for up to 3 months. You can reheat it on the stove or in the microwave. Do not freeze the curry if you have used frozen sprouts.
Serving: 1 serving | Calories: 180kcal | Carbohydrates: 24g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 3mg | Sodium: 668mg | Potassium: 723mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1123IU | Vitamin C: 92mg | Calcium: 118mg | Iron: 3mg