Indian Style Spiced Brussels Sprouts Curry Vegan Recipe
I absolutely love this recipe because the fusion of aromatic spices transforms simple Brussels sprouts into a flavorful, comforting dish that feels like a warm hug for my taste buds. Plus, it’s super satisfying to whip up something so delicious and healthy that pairs perfectly with rice or flatbread, making it an ideal dinner option for cozy nights in.
Creating vivacious, vegan recipes with seasonal ingredients is my jam. This dish—I consider it a plateful of both nourishment and flavor—rose from something I sometimes do when I’m staring into the fridge or pantry, trying to decide what to make.
I gather a few fresh veggies and reheat some leftover soup. In this case, I lifted a blend of sautéed onions, Brussels sprouts, and savory spices from the soup pot, topped it with a few tomatoes, and let the whole thing reduce for a heavenly few minutes.
Then I served it in a bowl with a side of brown rice.
Ingredients
Brussels Sprouts:
Rich in fiber and vitamins K and C; aids digestion.
Mustard Seeds:
Impart a flavor reminiscent of nuts; abundant in omega-3s and a plethora of minerals.
Cumin Seeds:
Aids digestion and is rich in iron; earthy aroma.
Onion:
Contributes sweetness and richness; replete with antioxidants.
Garlic:
Tasty and strong smelling; promotes immunity and heart health.
Ginger:
Warm and spicy; helps digestion, combats inflammation.
Turmeric Powder:
Bitter and robust; possesses potent anti-inflammatory qualities.
Tomatoes:
Succulent, provide zest; full of ascorbic acid and antioxidantal properties.
Ingredient Quantities
- 500g Brussels sprouts, trimmed and halved
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 tomatoes, finely chopped
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- Salt, to taste
- Fresh coriander leaves, chopped, for garnish
- 1 lemon, juice only
Instructions
1. In a large pan, over medium heat, warm the vegetable oil. Once the oil is hot, add to it the mustard seeds and cumin seeds. Allow these seeds to splutter in the oil for about 30 seconds.
2. In the pan, place the chopped onion and sauté it until it is a golden brown.
3. Add the minced garlic and grated ginger, and cook for another 1-2 minutes until they’re fragrant.
4. Incorporate the diced tomatoes and simmer until they have lost their firm texture, softened, and the oil has started to separate from the mixture.
5. Mix together the turmeric powder, ground coriander, ground cumin, red chili powder, and salt. Stir well to combine the spices.
6. Place the Brussels sprouts, halved, in the pan, and stir them to coat with the mixture of spices.
7. Lower the heat and cover the pan. Let the Brussels sprouts cook for about 10-15 minutes. Stir a couple of times during cooking to make sure everything is cooking evenly.
8. When the Brussels sprouts are tender, sprinkle the garam masala on top and mix well.
9. Take the pan off the heat and squeeze the fresh lemon juice over the curry, adjusting the seasoning to taste.
10. Chopped fresh coriander leaves make an excellent garnish. Serve the dish hot with either rice or flatbread.
Equipment Needed
1. Large pan (with lid)
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Grater
6. Measuring spoons
7. Citrus juicer or squeezer (optional)
FAQ
- Can I use frozen Brussels sprouts?It is acceptable to use frozen Brussels sprouts; however, be certain to thaw and drain them thoroughly prior to cooking to ensure that they do not add any extra water to the finished dish.
- How spicy is this recipe?The heat level is moderate, with a half teaspoon of red chili powder. If you want more or less heat, adjust the amount of chili powder you use accordingly.
- Can I substitute fresh tomatoes for canned ones?Substituting for flavor, you can use canned tomatoes instead of tomatoes. If you must substitute, use about 1 cup of diced canned tomatoes.
- Is there a substitute for garam masala?In the absence of garam masala, you can replace it with a mixture of cassia, cardamom, and clove, or you can just leave it out.
- How can I make this dish less tangy?If you prefer less tanginess, you can reduce or omit the lemon juice.
- What can I serve with this curry?Accompany it with basmati rice, naan, or roti for a full meal. It can also pair nicely with a grain like quinoa or couscous for a different take.
- Can this dish be made ahead of time?Certainly! The curry can indeed be prepared a day ahead. It should be stored, however, in a container that can be sealed tightly and then placed in the refrigerator. This is important because you’ll want the curry to retain as much of its flavor as possible when you reheat it and serve it.
Substitutions and Variations
Vegetable oil: Replace it with coconut oil or olive oil and enjoy a different flavor profile.
Mustard seeds. Use nigella seeds (kalonji) for a different (but good) taste.
Ground ginger: Use 1/2 teaspoon of ground ginger if fresh ginger is unavailable, although the flavor might be slightly less sharp.
Ripe tomatoes: Use a 400g can of chopped tomatoes when you cannot get vine-ripened tomatoes.
Use paprika if you want a milder flavor, or adjust with cayenne pepper for more heat.
Pro Tips
1. Preheat the Pan: Before adding the vegetable oil, ensure your pan is preheated to medium heat. This helps the mustard and cumin seeds to splutter immediately, releasing their full aroma and flavor into the oil.
2. Brussels Sprouts Preparation: To ensure even cooking, make sure the Brussels sprouts are uniformly halved. Consider scoring the cut side with a small X to help them cook more evenly and absorb the spices better.
3. Tomato Preparation: If you prefer a smoother texture, you can blend the tomatoes before adding them to the pan. This technique will give your dish a more cohesive and saucy consistency.
4. Layering Spices: When adding the ground spices, toast them for an additional 30 seconds before mixing in the Brussels sprouts. This technique will help to deepen the flavors of the spices before they coat the sprouts.
5. Adjusting for Desired Spiciness: Start with a smaller amount of red chili powder if you’re sensitive to heat. You can always add more later in the cooking process after tasting for spice level, ensuring the dish isn’t too spicy.
Indian Style Spiced Brussels Sprouts Curry Vegan Recipe
My favorite Indian Style Spiced Brussels Sprouts Curry Vegan Recipe
Equipment Needed:
1. Large pan (with lid)
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Grater
6. Measuring spoons
7. Citrus juicer or squeezer (optional)
Ingredients:
- 500g Brussels sprouts, trimmed and halved
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 tomatoes, finely chopped
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- Salt, to taste
- Fresh coriander leaves, chopped, for garnish
- 1 lemon, juice only
Instructions:
1. In a large pan, over medium heat, warm the vegetable oil. Once the oil is hot, add to it the mustard seeds and cumin seeds. Allow these seeds to splutter in the oil for about 30 seconds.
2. In the pan, place the chopped onion and sauté it until it is a golden brown.
3. Add the minced garlic and grated ginger, and cook for another 1-2 minutes until they’re fragrant.
4. Incorporate the diced tomatoes and simmer until they have lost their firm texture, softened, and the oil has started to separate from the mixture.
5. Mix together the turmeric powder, ground coriander, ground cumin, red chili powder, and salt. Stir well to combine the spices.
6. Place the Brussels sprouts, halved, in the pan, and stir them to coat with the mixture of spices.
7. Lower the heat and cover the pan. Let the Brussels sprouts cook for about 10-15 minutes. Stir a couple of times during cooking to make sure everything is cooking evenly.
8. When the Brussels sprouts are tender, sprinkle the garam masala on top and mix well.
9. Take the pan off the heat and squeeze the fresh lemon juice over the curry, adjusting the seasoning to taste.
10. Chopped fresh coriander leaves make an excellent garnish. Serve the dish hot with either rice or flatbread.