Curried Brussels Sprouts and Potatoes (Brussels Sprouts Indian Style)

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The most common way to making brussels sprouts has to be to roast them whole in the oven with a bit of salt and maybe garlic. However, not everyone likes whole brussels sprouts and cooking times in ovens can vary. This version of shaved curried brussels sprouts and potatoes uses shaved brussels sprouts for a much different texture than the usual whole roasted brussels sprouts. Also, it is made on the stove and comes together much quicker. This dish can be a main dish if served with rice, quinoa or parathas or it can be a side for a larger meal. It makes a great vegan Thanksgiving side

This brussels sprouts curry dish is a play on a very common dry Indian curry made with cabbage and potatoes. The brussels sprouts are a substitute for the cabbage here but use similar spices. Brussels sprouts are like mini cabbages so they can be a bit much to consume whole if they are not seasoned properly. The shaved pieces here soak up the spices much better and the potato pieces are a nice treat with all those healthy brussels sprouts. Brussels sprouts are a great way to eat green veggies which is why it is good to make these Indian brussels sprouts sometimes instead of the usual dry cabbage curry.

With the potatoes, although I try to avoid potatoes most of the time, with all the healthy nutrients you are getting in the brussels sprouts, it feels ok to indulge a bit with the addition of the potatoes. If you want however, you can substitute sweet potatoes instead.

In terms of the actual brussels sprouts, make sure to not cook them too long if you want a crunchy texture. The potatoes are sautéed first so you do not have to worry about undercooking the potatoes while still maintaining a crunch with the brussels sprouts. If you want a really well done dry curry, go ahead and overcook the brussels sprouts for a bit. They will just absorb the spices even better. Please tag me on Instagram if you make these curry brussels sprouts .

Shaved Spiced Brussels Sprouts

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Prep Time 15 mins
Cook Time 30 mins
Course Main Course, Side Dish
Cuisine California Cusine, Indian, Indian Fusion
Servings 4

Ingredients
  

  • 1 10 oz bag Brussels sprouts, chopped similar to the way you chop cabbage for a slaw
  • 1 Large potato, chopped in medium size pieces
  • 1 tsp Mustard seeds
  • 1 tsp Jeera seeds
  • 1/4 tsp Turmeric
  • 1 tblsp Ground coriander
  • 3 cloves Garlic, minced
  • 1 tsp Ginger, minced
  • 1/8-1/4 tsp Cayenne pepper, depending on taste
  • 1/8 tsp Asafoetida
  • Salt to taste

Instructions
 

  • Add oil and three pinches of asafoetida, mustard seeds and jeera seeds to pan, turn on med heat
  • Once seeds start popping, add potatoes and stir
  • Lower heat to low-med, cover
  • Check every few minutes and stir.
  • Once potatoes are breakable with stirring spoon, add brussels sprouts, garlic and ginger and remaining spices.
  • Stir well, put heat on med. to high heat and keep stirring for a few minutes.
  • Lower heat to low. Stir and cover,
  • After ten minutes. uncover and stir. Stir after five minutes if you are using higher burner.
  • Cover for five more minutes.
  • At this point, if you want the brussels sprouts softer, cover for five to ten more minutes. Otherwise, it is ready to serve. Garnish with cilantro if desired.
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Looking for more Indian Style Potatoes? Try our Masala Chaat Smashed Potatoes:

Masala Potatoes Recipe | Indian Smashed Potatoes

Looking for another dry curry? Try our: https://lovelylentils.com/curried-sweet-potato-and-broccoli/

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