Brussels sprouts curry recipe. This is one of those veggies that’s rarely made in Indian style. Brussels sprouts is a veggie that belongs to the same species as that of cabbage and comes with lot of health benefits including antioxidant support. Though this veggie can be prepared in several ways, for the best health benefits they have to be steamed. This brussels sprouts curry is a simple dish prepared to suit the Indian taste buds.
Serve this with plain rice, roti or bread. If you are looking for ways to include brussels sprouts in your diet, this dish may be a good one. I also prepare them in other ways, which I hope to share sometime.
If you are preparing brussels sprouts for the first time, the following tips may be useful.
- Do not over cook them as the taste changes and the flavor becomes very strong which does not go well for many. Just cook to al dente.
- Using spices or garam masala that is pungent may not go well, use spices that lend a sweet aroma like fennel seeds/ sombu, cinnamon , coriander seeds and cardamoms.
- Avoid eating this veggie if you are bloated or have other digestive problems. Eat in moderation.
1. Remove yellow leaves if any over the brussels sprouts. Wash them well and halve them. Slightly remove the core (hard part in the center). Chop the onions, tomatoes and chilies. Set them aside.
How to make Brussel sprouts curry
2. Firstly heat oil in a pan. Add cumin seeds and garlic.
3. When the garlic begins to smell good, add onions and saute until light golden.
4. Next add tomatoes, salt and turmeric. Saute until the tomatoes turn mushy. If needed cook covered till they become soft.
5. Add green chili, red chili powder, saunf and coriander powder.
6. Next saute until the masala smells good, for 1 to 2 mins.
7. Add Brussel sprouts and green peas. Saute for 3 to 4 mins on a medium heat.
8. Regulate the flame to low. Cover and cook until fork tender and not mushy. Keep stirring in between to prevent burning.
9. Lastly saute for 2 to 3 mins. Taste test and adjust salt as required. Sprinkle coriander leaves. Switch off. Add lemon juice and mix.
Serve Brussel sprouts curry with rice or roti.
Ingredients (US cup = 240ml )
- 9 oz. Brussel sprouts (250 grams)
- ½ to ¾ cup onions fine chopped ( 1 medium)
- ½ to ¾ cup tomato (deseeded and chopped)
- 1 green chili slit – optional
- 2 tablespoons oil or butter
- 2 garlic cloves chopped
- ½ to ¾ teaspoon cumin seeds / jeera
- ⅛ teaspoon turmeric / haldi
- ¼ to ½ teaspoon Kashmiri red chili powder (adjust to taste)
- ¼ teaspoon salt (adjust to taste)
- 1 teaspoon coriander powder / daniya powder
- ½ teaspoon fennel seeds powder (sombu, sompu, saunf)
- ½ to ¾ cup green peas (fresh or frozen)
- 1 tablespoon coriander leaves chopped finely
- 1 tablespoon lemon juice (or as needed)
How to Make Brussel Sprouts Curry
- Wash and remove any yellow leaves over the Brussel sprouts. Cut them to 2 and slightly remove the core towards the top.
- Heat oil in a pan. Add cumin seeds followed by the garlic.
- When the garlic begins to smell good, add onions and saute until lightly golden.
- Add tomatoes, turmeric and salt. Saute for a minute. Cook covered until the tomatoes turn mushy.
- Add chili powder, coriander powder, fennel powder and green chili. Saute until the masala smells good, for about a minute.
- Add Brussel sprouts and green peas. Saute on a medium heat for 3 to 4 mins.
- Cover the pan. Lower the heat completely and let them cook until tender and not mushy. Keep stirring in between to prevent burning.
- Open the lid and check if Brussel sprouts are cooked al dente. Taste test and more salt if you want.
- Saute on a high flame for another 2 mins. Add coriander leaves and switch off the stove.
- Squeeze in the lemon juice. Mix and serve Brussels sprouts curry with rice, roti or just as a side with anything.
- Avoid overcooking Brussel sprouts else they smell Sulphur-like, similar to cabbage.
- I don’t use garam masala for this recipe as I feel that overpowers the dish. If you want you may try with a small quantity.
- Cook the veggies at the earliest after you buy. Leaving them in the fridge for too long can alter the flavor.
- Avoid using Brussel sprouts that have been harvested long time ago. They won’t cook faster.
- Green peas add sweet tones to the curry.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
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I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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