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Brussels Sprout Curry Recipe

written by Adam Guthrie

vegetarian vegan gluten-free Recipes eatwell

Try our healthy and delicious Brussels Sprout Curry Recipe

Credit: Adam Guthrie

Not everyone loves Brussels sprouts but these mini cabbages floating in a rich, warming curry sauce make for a delicious dish the whole family will love.

Serves: 4

Ingredients

Method

  • 1 red onion, cut into half moons
  • 2 garlic cloves, sliced
  • 2 tbsp Clive of India curry powder
  • 2 tomatoes, diced
  • ½ turmeric powder
  • 1 tbsp coconut sugar
  • 20 Brussels sprouts, cut in half lengthways
  • 1 small sweet potato, cut into 5cm cubes
  • 500mL vegetable stock
  • 250mL wholefood coconut milk (soak ½ cup coconut flakes in 2 cups water overnight then blend until smooth)
  • Salt & pepper, to season
  • 1 lemon or lime, juiced
  • 2 cups cooked brown rice
  1. Heat large pot over high heat and add onion and dry sauté (no oil) for couple of mins. Add garlic and sauté for 1 min. Add tomatoes, curry powder, turmeric and sugar. Cook until tomatoes get pulpy.
  2. Add Brussels sprouts, sweet potato, stock and coconut milk. Cover and simmer for 15 mins or until sprouts and sweet potato are tender. Season with salt and pepper to taste.
  3. Squeeze over lemon or lime. Serve with cooked brown rice.




  

Adam Guthrie

Adam is a vegan whose passion for food began with a life-threatening illness and continues today in a lifestyle built around healthy cooking and eating. Adam is a qualified chef and wellness coach who specialises in a wholefood, plant-based diet. Adam shares how to prepare delicious, healthy food for health, energy and vitality. He conducts online healthy eating and wellness programs and gives keynote talks, live cooking demonstrations and cooking classes on the subject of healthy eating and living well.

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