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This Brussels Sprouts Curry turns a humble collection of vegetables into a wonderfully hearty and satisfying meal.
Tender Brussels sprouts, diced potato, and thinly sliced carrot simmer together in a creamy coconut curry sauce that is rich, aromatic, and gently spicy.
The sauce gets its distinctive character from full-fat coconut milk and tahini, creating a silky texture with a naturally nutty depth.
Garlic, fresh ginger, onion, chili pepper, and turmeric build a warm, fragrant base, while rice vinegar and agave add a balanced contrast of tangy and lightly sweet flavors.
Soy sauce brings savory richness, while toasted sesame seeds add a pleasant crunch against the tender vegetables.
The Brussels sprouts remain substantial enough to provide a satisfying bite, while the potato and carrot become tender as they simmer in the flavorful sauce.
A final scattering of toasted sesame seeds or chopped toasted peanuts adds texture, and optional cilantro provides a fresh finishing touch.
With its combination of creamy, savory, nutty, mildly spicy, and slightly tangy flavors, this plant-based curry makes an inviting weeknight dinner.
It comes together on the stovetop in just 30 minutes and can be served over rice, noodles, or quinoa for a complete and comforting meal.
Creamy Asian-Inspired Brussels Sprouts Curry
Ingredients
Equipment
Method
- Sauté the Aromatics: Heat the oil in a large skillet over medium-high heat. Add the diced onion, chopped garlic, ginger, and chile pepper. Sauté for 2–3 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.
- Add the Vegetables: Add the diced potato, halved Brussels sprouts, and thinly sliced carrot to the skillet.Toss thoroughly so the vegetables are coated with the aromatic mixture.
- Build the Curry Sauce: Pour in the coconut milk, then add the tahini, turmeric, rice vinegar, agave, soy sauce, salt, and black pepper. Stir well to combine the ingredients and evenly coat the vegetables.
- Simmer the Curry: Bring the mixture to a gentle simmer, then cover the skillet. Reduce the heat to medium-low and cook for 5–10 minutes, or until the potatoes and Brussels sprouts are cooked through and tender.
- Toast the Sesame Seeds: While the curry cooks, place the sesame seeds or chopped nuts in a small pan over low heat.Toast until they turn golden, watching them closely as they cook.
- Adjust the Seasoning: Taste the finished curry and add additional salt or black pepper as needed.
- Finish and Garnish: If using, top the curry with chopped cilantro and the toasted sesame seeds or nuts.Drizzle with the optional 1 teaspoon sesame oil for additional sesame flavor.
- Serve: Serve the Brussels Sprouts Curry over rice, noodles, or quinoa.
Notes
- Trim the Brussels sprouts by removing their tough bottoms before slicing them in half.
- For less heat, remove the seeds from the chile pepper before finely chopping it.
- Gold, Yukon, sweet, or russet potatoes can all be used in this curry.
- Keep the Brussels sprouts whole until you are ready to prepare them when possible.
- If preparing them ahead, trim, chop, or shred the Brussels sprouts no more than 1–2 days in advance and refrigerate them in an airtight container.
- Use Brussels sprouts within about 5 days of purchasing them, and discard any sprouts that are mushy or leaves that are discolored.
- Toast the sesame seeds or peanuts over low heat until golden for the best texture and nutty flavor.
- Taste the curry before serving and adjust the salt and black pepper to suit your preference.
Chef’s Secret
For the best balance in this curry, give the vegetables time to simmer gently in the coconut milk, tahini, and turmeric sauce until the potatoes and Brussels sprouts are fully tender.
The combination of rice vinegar, agave, soy sauce, and tahini creates the curry’s characteristic sweet, tangy, savory, and nutty balance, so avoid skipping any of these components.
Serving Suggestions
Serve the creamy Brussels Sprouts Curry over steamed rice, noodles, or quinoa so the grains can absorb the flavorful coconut sauce.
Finish each serving with toasted sesame seeds or chopped toasted peanuts for crunch, and add chopped cilantro for a fresh contrast if desired.
A small drizzle of sesame oil can provide an extra layer of sesame flavor just before serving.
Conclusion
This Brussels Sprouts Curry is a satisfying way to turn simple vegetables into a creamy, aromatic meal.
Tender Brussels sprouts, potatoes, and carrots pair beautifully with the coconut-tahini curry sauce.
Garlic, ginger, chile, turmeric, soy sauce, and vinegar create a flavorful balance with savory, nutty, tangy, and gently spicy notes.
Toasted sesame seeds or peanuts add welcome crunch to the soft, creamy vegetables.
Ready in just 30 minutes, this vegan stovetop curry makes an easy and comforting choice for lunch or dinner.
