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A bowl of brussels sprouts curry with rice and a lime wedge.

Brussels Sprouts Curry

Print Recipe
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.
Course Main Course
Cuisine American, Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 290
Author Elizabeth

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

Calories: 290kcal | Carbohydrates: 35g | Protein: 9g | Fat: 16g | Saturated Fat: 14g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 755mg | Potassium: 1136mg | Fiber: 10g | Sugar: 8g | Vitamin A: 1320IU | Vitamin C: 148mg | Calcium: 98mg | Iron: 4mg