Brussels Sprouts Flash Curried
Give your weeknight dinners a flavorful twist with Brussels Sprouts Flash Curried—a vibrant, 25-minute dish that transforms humble Brussels sprouts into a savory, spice-infused delight. Tender sprouts are coated in a creamy coconut curry sauce, enhanced by aromatic ginger, garlic, and a warming blend of curry powder, turmeric, and paprika. A hint of lime juice adds brightness, while optional red chili flakes bring a touch of heat for spice lovers. Perfect as a hearty side or a satisfying main when paired with rice or naan, this quick and easy recipe is dairy-free, vegan, and packed with bold flavors and nutrients. Garnish with fresh cilantro for a finishing touch that’s as visually appealing as it is delicious. Keywords: Brussels sprouts curry, vegan curry recipe, coconut curry, quick dinner ideas, healthy side dish.
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 2 tablespoons Olive oil
- 1 Yellow onion, finely diced
- 3 Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 1 tablespoon Curry powder
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Paprika
- 0.25 teaspoon Red chili flakes (optional)
- 200 milliliters Coconut milk
- 50 milliliters Vegetable stock (optional)
- 1 tablespoon Fresh lime juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (for garnish)
Instructions
Trim the ends of the Brussels sprouts and slice them in half lengthwise.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until softened.
Add the minced garlic and grated ginger to the skillet, cooking for 1 minute until fragrant.
Stir in the curry powder, turmeric, paprika, and chili flakes (if using). Toast the spices for 30 seconds to release their aromas.
Add the halved Brussels sprouts to the skillet and toss them to coat evenly in the spice mixture.
Pour in the coconut milk and vegetable stock (if using). Stir well, ensuring the Brussels sprouts are submerged halfway in the liquid.
Season with salt and black pepper, then cover the skillet and reduce the heat to medium-low. Let simmer for 8-10 minutes, stirring occasionally, until the Brussels sprouts are tender but still retain a slight bite.
Uncover the skillet and stir in the fresh lime juice. Adjust seasoning to taste if needed.
Garnish with freshly chopped cilantro and serve warm with rice, naan, or as a standalone dish.
Nutrition Facts
Calories |
600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3465 mg | 151% | |
| Total Carbohydrate | 75.4 g | 27% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 30.7 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 195 mg | 15% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 473 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
