Brussels Sprouts Curry

A serving of Brussels Sprouts curry and Basmati rice in a dark bowl on a white background.

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5 from 1 vote

Whip up a delicious Indian-inspired Brussels Sprouts curry in just 20 minutes. Perfect for holiday season leftovers.

Prep Time5

Cook Time15

Course: Main Course

Cuisine: Indian

Diet: Vegetarian

Servings:

Calories: 180kcal

Author: Helen

Equipment

Garlic and ginger grater
Chopping board
Knife
frying pan
Dutch oven

Ingredients

2 tablespoon neutral oil e.g. vegetable, groundnut or canola
1 onion finely chopped
4 cloves garlic minced
4 teaspoon fresh ginger grated
2 green chillies finely chopped (Note 1)
1 tablespoon garam masala
2 teaspoon ground cumin
½ teaspoon ground coriander
14 oz chopped tomatoes
2 tablespoon tomato paste (puree)
2 teaspoon 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

US Customary - Metric

Instructions

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.

Notes

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.

Nutrition