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Donna R. Luis

Creamy Asian-Inspired Brussels Sprouts Curry

A creamy vegan curry featuring tender Brussels sprouts, potatoes, and carrots simmered in coconut milk, tahini, turmeric, and aromatic spices. Toasted sesame seeds add a delicious nutty crunch to every serving.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 teaspoon neutral oil or sesame oil
  • 3 cloves garlic peeled and chopped
  • 1- inch piece ginger finely chopped
  • 1 small Thai serrano, or ancho chile pepper, finely chopped; deseeded if less heat is desired
  • 1 medium yellow or red onion diced
  • 1 medium carrot thinly sliced
  • 1 medium potato diced; gold, Yukon, sweet, or russet potatoes are suitable
  • ½ pound Brussels sprouts bottoms trimmed and sprouts sliced in half
  • 1 can 13.5 ounces full-fat coconut milk
  • 2 tablespoons tahini or nut butter of choice
  • 1 teaspoon turmeric
  • 1 tablespoon rice vinegar or other vinegar
  • 1 tablespoon agave or sweetener of choice
  • 1 tablespoon soy sauce tamari, or coconut aminos
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • ¼ cup sesame seeds toasted until golden, or chopped toasted peanuts
  • ¼ cup chopped cilantro optional
  • 1 teaspoon sesame oil optional

Equipment

  • Large skillet with lid
  • Small skillet or frying pan
  • Cutting board
  • Chef’s knife
  • Wooden spoon or spatula
  • Measuring spoons
  • Measuring cup
  • Serving spoon

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Adjust the Seasoning: Taste the finished curry and add additional salt or black pepper as needed.
  7. 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.
  8. 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.