Curried Brussels Sprouts

Mikekey *


Sauteed with the flavors of South India.


★★★★★ 2 votes

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
  • 1
    ripe tomato, chopped
  • 2 tsp
    kosher salt
  • 2 Tbsp
    chopped fresh cilantro

How to Make Curried Brussels Sprouts


  1. Heat 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.
  2. Heat 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.
  3. Add the garlic, ginger, and onion and cook on medium high heat, stirring occasionally till translucent, 6 minutes.
  4. Add the tomatoes and cook on medium high heat till the onions start to caramelize and the tomatoes are reduced, 7 minutes.
  5. Add the remaining olive oil and stir.
  6. Add the browned Brussels sprouts and season with salt. Let cook until heated through, about 3 minutes.
  7. Remove from heat, top with the chopped cilantro and serve warm.

Printable Recipe Card

About Curried Brussels Sprouts

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

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