Curried Brussels Sprouts

Mikekey *


Sauteed with the flavors of South India.

★★★★★ 1 vote
15 Min
40 Min
Stove Top


3 Tbsp
olive oil
1 lb
brussel sprouts, outer leaves removed and halved lengthwise
1/4 tsp
black mustard seeds
1/4 tsp
cumin seeds
1/8 tsp
ground cumin
1/8 tsp
chili powder
1/4 tsp
ground turmeric
1 small
bay leaf
1/8 tsp
garam masala
1/8 tsp
ground coriander
4 clove
garlic, minced
2-inch piece gingerroot, peeled and minced
1 medium
red onion, peeled and chopped
ripe tomato, chopped
2 tsp
kosher salt
2 Tbsp
chopped fresh cilantro


1Heat 1 tbsp. olive oil on high in a large skillet with a lid. Add Brussels sprouts, cut side down. Turn the heat down to medium and let the sprouts brown, 5 minutes. Stir and cover; let steam another 5 minutes. Take the sprouts off the heat, remove from pan and let cool.
2Heat 1 tbsp. olive oil in the same skillet, toss in the whole cumin seeds and the mustard seeds till fragrant, 20 seconds. Stir in the remaining spices and heat for another five seconds.
3Add the garlic, ginger, and onion and cook on medium high heat, stirring occasionally till translucent, 6 minutes.
4Add the tomatoes and cook on medium high heat till the onions start to caramelize and the tomatoes are reduced, 7 minutes.
5Add the remaining olive oil and stir.
6Add the browned Brussels sprouts and season with salt. Let cook until heated through, about 3 minutes.
7Remove from heat, top with the chopped cilantro and serve warm.

About Curried Brussels Sprouts

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Indian
Hashtag: #curry