This Brussels sprouts curry is loaded with tender Brussels sprouts, soft potatoes, and creamy coconut milk. An easy, vegan friendly weeknight dinner, ready in 30 minutes.
Get ready to have your mind blown on brussels sprouts. Often we serve them roasted or sautéed but cooked in a curry they become incredibly soft and tender, without turning to mush.
And the curry spices turn basic brussels sprouts into bites of flavor explosion!
The curry spices bring out the natural pepperiness of the brussels sprouts.
and the is really brought out. The potatoes become nice and tender and just melt in your mouth.
Highly recommend adding cilantro because the potatoes and brussles sprouts are both 'heavier' vegetables, and the cilantro really brightens it up and creates a balanced feeling.
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Why You'll Love This Brussels Sprouts Curry
- Dietary needs - this recipe is vegan, dairy-free, plant-based, oil-free, and refined sugar-free
- Quick and easy - this curry comes together in about 30 minutes, perfect for weeknight dinner
- Meal-prep friendly - lasts all week, reheats well, and gets better with time!
- Twist on a classic - a fun way to use Brussels sprouts
Ingredient Notes & Substitutions
- Onion: I used yellow. Feel free to us white or red
- Garlic
- Spices: curry powder, salt, pepper
- Vegetable Broth: use stock for a richer flavor
- Coconut Milk: This is the canned coconut milk, not the stuff you buy from a carton. The canned milk is much thicker and creamier. This is the key ingredient for the deliciously rich flavor of this curry.
- Yellow Potatoes: either petite potatoes or regular sized Yukon golds work here. Either way, cut into bite-sized pieces. I don't recommend russet potatoes here, but red skinned potatoes work. You can also omit the potatoes
- Brussels Sprouts: I used fresh but frozen work too!
- Protein of choice: I added some of my seitan chicken. Other options are seitan beef, chickpeas, lentils, or store-bought protein. Abbot's chorizo tastes incredible in this dish!
- To Serve: Rice, Pita, Lime Wedges, Cilantro
Step-By-Step Instructions
Step 1. Sauté the onion in a large skillet or pot over medium-high heat.
Step 2. Add the garlic and spices and stir 30 seconds.
Step 3. Add the broth, milk, potatoes, and Brussels sprouts. Bring to a simmer and cook for 15 minutes, or until the potatoes are fork tender.
Step 4. Remove the curry from the heat and serve. Garnish with cilantro and serve with pita bread, rice, and a lime wedge.
FAQ & Expert Tips
Yes! It tastes even better the next day as the flavors deepen.
Store this dish in the fridge. It will last up to a week.
Recipe Prayer
Thank you God for delicious meals that are quick and easy to make. Let us enjoy the amazing flavors of the food you give us. Amen.
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📖 Recipe
Brussels Sprouts Curry
Equipment
Ingredients
- 1 Large Yellow Onion chopped
- 4 Cloves Garlic minced
- 1 Tablespoon Curry Powder
- 1 Teaspoon Salt
- ½ Teaspoon Black Pepper
- 2 Cups Vegetable Stock
- 1 13.5 Ounce Can Unsweetened Coconut Milk
- 1 Pound Petite Yellow or Yukon Gold Potatoes cut into small chunks
- 2 Pounds Fresh or Frozen Brussels Sprouts halved or quartered if fresh
- Protein of choice - seitan chicken or beef, chickpeas, lentils, etc. (optional)
- To Serve: Rice, Pita, Lime Wedges, Cilantro
Instructions
- Sauté the onion in a large skillet or pot over medium-high heat.
- Add the garlic and spices and stir 30 seconds.
- Add the broth, milk, potatoes, and Brussels sprouts. Bring to a simmer and cook for 15 minutes, or until the potatoes are fork tender.
- Remove the curry from the heat and serve. Garnish with cilantro and serve with pita bread, rice, and a lime wedge.
Nutrition
Nutrition information is an estimate.
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