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Brussels Sprout Curry

November 6, 2011

Yep, another brussels sprouts recipe! Stop it with your skepticism, this is a great veggie for a busy Fall! The veggie is crunchy and can be cooked very quickly on the stovetop. Add a grain, milk, your favorite nut, and you have a well balanced meal!

On Halloween, a co-worker adorned his costume with brussels sprouts, which meant the two of us launched into a conversation about how much we love the bitter foods most people don’t like. We talked about kale, broccoli rabe and of course those well loved brussels sprouts. The key to eating bitter is matching with sweet, like in my Spicy Kale and White Bean Pasta. The other night, we sweetened up some brussels sprouts with a vegan curry. This is a basic and easy recipe, but avoid overcooking the brussels sprouts. When the veggie is overcooked it emits sulphur-like fumes and mushiness.

Brussels Sprout Curry

  • 1 bag of Brussels sprouts, ends cut off and sliced in half
  • 1.5 cups of coconut milk
  • 2 tb garam masala (or substitute with curry powder and ginger)
  • 1 tb chili powder
  • 1/2 cup of sliced almonds
  • salt and pepper
  • 2 cups of cooked brown rice

1. Saute your Brussels sprouts in olive oil for 1-2 minutes on high heat.

2. Meanwhile, in a bowl, mix the milk, garam masala, chili powder, salt and pepper

3. When you start to hear the leaves popping, add the milk. Let cook for 8 minutes on medium low heat.

4. Mix in the sliced almonds, and serve over steamed rice.

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One Comment leave one →
  1. Melissa permalink
    January 3, 2012 7:30 pm

    This recipe was delicious!!! Everyone should try it. It takes no time at all. Great quick meal after work. I can’t wait to have my leftovers for dinner tomorrow.

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