Brussels Sprouts Curry - Indian Sabzi

Brussels Sprouts Curry (Indian Sabzi)

By Swasthi on May 31, 2023, Comments, Jump to Recipe

Brussels Sprouts Sabzi or Curry is perfect for a healthy and busy weekday meals or when you want something fast and healthy. Serve this Brussels Sprouts Sabzi as a side to any lentil/ dal or paneer dish. You can also make it a meal by serving it on its own with steamed rice, Turmeric Rice or flatbreads such as Chapati or roti.

Brussels Sprouts Curry - Indian Sabzi

While the word “sabzi” comes from the Persian sabz which means “greens” or “herbs,” in Indian cuisine it refers to a mixed vegetable dish. It can be served wet or dry and can consist of almost any vegetable, making it a delicious and versatile part of any recipe library.

This particular version is served dry and cooked with onions, tomatoes, and an array of aromatic spices. Sabzis can contain any number of vegetables, but the star here is more unique: Brussels Sprouts.

What are Brussels Sprouts?

Brussels sprouts are a cruciferous vegetable that look like small, green cabbages. They’re actually from the same family as cabbage!

Named after the Belgian city of Brussels where they are believed to have originated, the edible buds grow on stalks and can have a range of colors from green to purple.

They are a cool weather crop with their season peaking from October to March.

The history of Brussels sprouts makes them seem a little unusual in a sabzi, but their health benefits make them a great addition to any diet.

Why Should I Eat Brussels Sprouts?

These little cabbage-like buds are a natural nutritional powerhouse. Brussels sprouts are full of fiber, Vitamin K, folate, antioxidants like Vitamin C, and are a good vegetable-based source of alpha-linolenic acid (ALA), which the body converts to omega-3 fatty acids.

Tips for Cooking & Storing Brussels Sprouts

If you’re worried about Brussels sprouts having a terrible sulfur taste, there’s some good news – breeding improvements since the 1990s have led to higher yielding, less bitter sprouts.

Here are some tips to make sure yours are perfectly cooked and stored.

  • Use fresh small young Brussels sprouts. Fresh Brussels sprouts should have tight leaves, be firm to the touch, and have no yellow, brown, or dark green spots. To keep them fresh & tender for as long as possible, try to buy them on the stalk and cook them as early as possible, in a day or 2.
  • Keep size and cut in mind when deciding how to cook them. Larger Brussels sprouts can be more bitter. They may take forever to cook. They benefit from being halved or quartered and browned using roasting, sauteing, or braising.
  • Smaller sprouts are sweeter and delicious steamed or boiled whole, or shredded and served raw.
  • Don’t overcook Brussels sprouts! This is the most important trick. Overcooking Brussels sprouts, especially in water, turns them gray, soft, and sulfuric.
  • Cook Brussels sprouts only until tender–you should be able to pierce them with a fork.
  • Fresh Brussels sprouts generally last longer than cooked ones. Stored properly, fresh Brussels sprouts can last up to a week in the refrigerator while cooked ones only last 2 to 3 days in an airtight container.

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Indian brussels sprouts sabzi curry

How to make Brussel sprouts curry

1. Make sure you use fresh and smaller brussels sprouts in this recipe. Remove yellow leaves if any over the brussels sprouts. Prepare the following:

  • 250 grams (9 oz) Small Brussel sprouts  – Rinsed well, pat dry, remove the core and quarter them
  • Fine chop 1 medium onion to make ½ to ¾ cup fine chopped onions
  • Deseed and chop 1 large tomato to make ½ to ¾ cup chopped tomatoes
  • Slit or chop 1 green chili (optional)
  • 2 garlic cloves chopped

2. Heat 2 tablespoons oil in a pan. Add ½ to ¾ teaspoon cumin seeds and garlic.


3. Let the garlic fry in the oil until it begins to smell good for a minute. Add onions and saute until light golden.


4. Next add tomatoes, ¼ to ½ teaspoon salt and ⅛ teaspoon turmeric. Saute until the tomatoes turn mushy. If needed cook covered till they become soft.


5. Add the green chili, ¼ to ½ teaspoon Kashmiri red chili powder, ½ teaspoon fennel seeds powder (saunf) and 1 teaspoon coriander powder & ¼ ½ teaspoon garam masala (optional).

adding spice powders to to onions tomatoes

6. Next saute until the masala smells good, for 1 to 2 mins.

onion tomato masala

7. Add Brussel sprouts and ½ to ¾ cup frozen green peas. Saute for 3 to 4 mins on a medium heat.

adding brussels sprouts and peas

8. Sprinkle 2 to 3 tablespoons water. Regulate the flame to low. Cover and cook until fork tender. Keep stirring in between to prevent burning. It can take about 10 minutes to longer to cook them well. Avoid adding too much water as excess water alters the flavors.

cook covered until tender

9. Lastly open the lid and saute for 2 to 3 mins. Taste test and adjust salt as required. Sprinkle coriander leaves. Switch off. Add lemon juice and mix.

squeeze in some lemon juice

Serve Brussel sprouts curry with rice or roti.

Indian brussel sprouts curry recipe

Related Recipes

Recipe Card

brussels sprouts curry

Brussels Sprouts Curry (Indian Sabzi)

These spiced Brussel sprouts are stir fried in Indian style with onions, tomatoes and spices. Serve this dry curry as a side.
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For best results follow the step-by-step photos above the recipe card

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes

Ingredients (US cup = 240ml )

  • 9 oz. (250 grams) Small Brussel sprouts
  • 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
  • teaspoon turmeric / haldi
  • ¼ to ½ teaspoon Kashmiri red chili powder (adjust to taste)
  • ¼ to ⅓ teaspoon salt (adjust to taste)
  • 1 teaspoon coriander powder / daniya powder
  • ½ teaspoon fennel seeds powder (sombu, sompu, saunf)
  • ¼ to ½ teaspoon garam masala (read notes)
  • 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

  • Rinse, pat dry and remove any yellow leaves over the Brussel sprouts. Remove the core and halve or quarter them.
  • Heat oil in a pan. Add cumin seeds and garlic.
  • Fry the garlic for a minute until it 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, garam masala, 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.
  • Sprinkle 3 to 4 tablespoons water all over the veggies. Cover the pan. Lower the heat completely and let them cook until tender. Keep stirring in between to prevent burning. It should take about 10 minutes.
  • 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 a lot of garam masala for this recipe. 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)

Nutrition Facts
Brussels Sprouts Curry (Indian Sabzi)
Amount Per Serving
Calories 169 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Trans Fat 0.04g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Sodium 277mg12%
Potassium 552mg16%
Carbohydrates 17g6%
Fiber 6g25%
Sugar 6g7%
Protein 5g10%
Vitamin A 1136IU23%
Vitamin C 96mg116%
Calcium 71mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

Brussels Sprouts Curry (Indian Sabzi)

About Swasthi

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. More about me

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5 stars
Loved it and would suggest a few order of operation changes.

Caramelize the onion and pepper before adding the garlic (don’t want burnt garlic).

Add frozen peas for the last ten minutes and not when adding the brussel sprouts (if using fresh peas add as recipe states).

Used a sweet onion (half moons).
Used an anaheim pepper as that was all I had.

Put it over brown rice and air fried some paneer to go with it.

Thanks so much, it came out very well and was easy to prepare.

In my experience the sprouts need far longer coming with the lid on. After the cooking time in this recipe they were still virtually raw!

I am about to try the recipe later but there is only a mention of salt in the recipe itself, not in the ingredients. Is there a specific reason or is it just add as required?

I loved the recipe but would eliminate the addition of water at the end. It is much better with crunchy brussels sprouts. (So many vegetables in Indian coooking are overcooked.

5 stars
You have missed the ‘s’ from Brussels.

I am interested in linking to your Brussels sprout recipe but noticed the spelling on your website is incorrect. There should be an ‘s’ on the end of Brussel.

Brussels sprout curry – shouldn’t work but tastes really good 🙂

The plural ‘s’ should be at the end of the name: brussel sprouts. If you want a possessive ‘s’, then it is Brussel’s sprouts. But, by that logic, we should say “France’s fries” instead of french fries.