Best 3 Brussels Sprouts Curry Recipes

Welcome to the delightful world of Brussels sprouts curry, a delectable fusion of flavors that tantalizes the taste buds and nourishes the soul. Whether you're a seasoned chef looking to expand your culinary horizons or a novice cook eager to try something new, this article will guide you through the process of creating an exceptional Brussels sprouts curry dish. From selecting the freshest ingredients to mastering the art of balancing spices, we'll provide you with all the essential tips and techniques to create a curry that will impress your family and friends. So put on your apron, gather your ingredients, and let's embark on a flavorful journey with this beloved vegetable.

Here are our top 3 tried and tested recipes!

ROASTED CAULIFLOWER, BRUSSELS SPROUTS AND POTATO CURRY

Roasted Cauliflower, Brussels sprouts and Potato Curry image

Categories Cauliflower Potato Dinner Vegetarian

Number Of Ingredients 11

Ingredients

1 head cauliflower
1 pound brussels sprouts
1 pound baby new potatoes ( purple ones make the dish more colorful)
2 cloves garlic clove, minced
1/2 cup shallot onions
3 cups coconut milk, full fat
1 1/2 tablespoons curry powder
1 dash paprika
1 tablespoon lime juice
1 1/2 teaspoons honey or brown sugar
1 handful dried cranberries

Steps:

preheat oven to 450 degrees Fahrenheit.
wash and break cauliflower into florets. wash and trim Brussels sprouts; cut them in half
Scrub potatoes and cut them in half or quarters, depending on size.
Combine all vegetables in a bowl with 6 tablespoons olive oil. Add salt and pepper.
spread vegetables on two parchment lined cookie sheets.
roast for 25 - 30 minutes until slightly crispy and brown at the edges.
heat 1 tablespoon canola oil in dutch oven or large saucepan.
add shallots and garlic and sauté till slightly browned. add curry powder and paprika.
Heat for 20 seconds, then deglaze with lime juice. mix in honey or brown sugar.
add coconut milk. boil until thickened.
to finish, add cauliflower, sprouts, and potatoes to pan with curry sauce.
sprinkle with cranberries. add almonds or cashews if desired.
heat through until sauce coats the roasted vegetables and they pick up some of the curry flavor.
serve with rice or Naan.

BRUSSELS SPROUTS & CURRY

Brussels Sprouts & Curry image

Another different way to this underated vegetable that is hated by moist! Coconut milk can be substituted for cream for a healthier option.

Provided by Tisme

Categories < 30 Mins

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 9

Ingredients

12 Brussels sprouts
2 garlic, cloves. finely minced
2 shallots, finely chopped
3 tablespoons vegetable oil
1/2 teaspoon salt
1 tablespoon soy sauce
3/4 tablespoon curry powder
3 tablespoons cream
ice

Steps:

Prepare a bowl of ice water.
Cut brussels sprouts into halves and remove loose leaves.
Bring pot of water to boil, add brussels sprouts, adding the larger brussels sprouts to water first. Blanch in hot water for just about 10 seconds .
Stir the boiling water and sprouts, then immediately drain brussels sprouts and add to prepared ice bath. When cooled, remove brussel sprouts and place on paper towels to dry.
Heat pan , add the oil.when oil is heated add minced garlic and shallots and fry until brown. Add brussels sprouts,to the mix and toss.
Add soy sauce, salt and curry powder. Toss brussels in pan very well and cook quite quickly, but only about 1 minute . Do not overcook!
Remove from heat, add the cream toss and put back on the heat for about 30 seconds and toss again.
Serve hot.

Nutrition Facts : Calories 272.2, Fat 19.1, SaturatedFat 4.8, Cholesterol 16.6, Sodium 754.7, Carbohydrate 23.1, Fiber 3.6, Sugar 2, Protein 6.2

BRUSSELS SPROUTS CURRY

BRUSSELS SPROUTS CURRY image

Number Of Ingredients 8

Ingredients

12-15 fresh brussels sprouts (trim, cut in half, slice thin lengthwise)
1 large onion, sliced thin in half moons
(2 fistfuls Kala Chana - black chickpea - soaked overnight - I didn't use this before)
4 green chiles
1 TBSP dried unsweetened coconut
salt to taste
pinch Tumeric
1 tsp cumin and mustard seeds, curry leaves for tarka

Steps:

Make paste of chiles & coconut Heat 1 tsp oil make tarka Add and stir onions and kala chana, stir fry for a few minutes Stir in brussels sprouts Add all seasonings, cover and cook low/med for about 10 min. Do not open lid or they will cook in their own steam.

Tips:

To save time, you can use pre-cut Brussels sprouts. However, if you are using fresh Brussels sprouts, be sure to trim the ends and remove any yellow or wilted leaves.
If you don't have curry powder, you can make your own by combining ground cumin, coriander, turmeric, ginger, and chili powder.
For a vegan version of this dish, use coconut milk instead of yogurt.
Serve Brussels sprouts curry with rice, quinoa, or naan bread.
Garnish with fresh cilantro or parsley before serving.

Conclusion:

Brussels sprouts curry is a delicious and healthy dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its unique flavor and combination of spices, Brussels sprouts curry is sure to become a favorite in your household.