Gluten Free Coconut Milk Brussels Sprouts Meal
Indulge in the rich and creamy flavors of this Gluten-Free Coconut Milk Brussels Sprouts Meal—a satisfying, plant-based dish that’s perfect for busy weeknights or a cozy dinner at home. Featuring tender Brussels sprouts simmered in a fragrant coconut milk sauce infused with cumin, turmeric, and paprika, this recipe offers a delightful balance of bold spices and creamy textures. A splash of vegetable broth and a hint of garlic and red onion elevate the dish, making it both nourishing and irresistibly flavorful. With just 30 minutes from prep to finish, this gluten-free, dairy-free meal is not only easy to prepare but also versatile—serve it over rice, quinoa, or alongside your favorite protein. Garnished with fresh cilantro for a bright, herbaceous touch, this one-pan wonder is sure to become a go-to for wholesome comfort food lovers.
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 400 ml Coconut milk
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves
- 1 medium Red onion
- 1 teaspoon Cumin seeds
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 100 ml Vegetable broth
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Wash the Brussels sprouts thoroughly. Trim the tough ends and cut them in half lengthwise.
Peel and finely mince the garlic cloves. Peel and thinly slice the red onion.
Heat the olive oil in a large skillet or sauté pan over medium heat.
Add the cumin seeds to the hot oil and toast for 30 seconds until aromatic.
Add the minced garlic and sliced onion to the skillet. Sauté for 2-3 minutes until the onion becomes translucent.
Stir in the turmeric powder and paprika, and cook for another 30 seconds to release their flavors.
Add the halved Brussels sprouts to the skillet and toss to coat them evenly in the spices and oil.
Pour in the vegetable broth and stir. Cover the skillet with a lid and allow the Brussels sprouts to steam for 5-7 minutes, stirring occasionally.
Once the Brussels sprouts are tender but still slightly crisp, pour in the coconut milk and add the salt and black pepper. Stir well to combine.
Lower the heat to a simmer and allow the dish to cook uncovered for another 5 minutes, letting the flavors meld together and the sauce thicken slightly.
Taste and adjust seasoning, adding more salt or pepper as needed.
Garnish with freshly chopped cilantro, if desired, and serve warm. This dish pairs well with rice, quinoa, or as a side to your favorite protein.
Nutrition Facts
Calories |
726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2765 mg | 120% | |
| Total Carbohydrate | 101.4 g | 37% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 47.0 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 893 mg | 19% | |
*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.
