Easy One Pot Brussels Sprouts Curry (Indian Spiced)

Minimum effort, mega flavors

As a busy mom who loves bold flavors, this curry recipe is my go-to for a quick and delicious dinner the whole family enjoys.

You can whip up this easy Brussels sprouts sabzi in a flash⚡️.Simple ingredients and minimal prep work make it perfect for busy weeknights.

Low calorie curry

Ditch the coconut milk, grab your onions and tomatoes and get ready for a Brussels sprouts curry explosion.

No need for heavy cream either! Curried Brussels sprouts come to your rescue when you crave a guilt-free indulgence (because sometimes healthy food CAN be fun).

Minimal cleanup

And the best part? Its a one-pot curry and no blender required. I always recommend a blender in most of my Indian recipes, but this tomato-based curry simply doesn’t need one. 

Yet, it turns out luscious and flavorful, how? Thanks to our secret ingredient, the humble tomato paste does the trick!

Brussels sprouts: the superstars

Brussels sprouts are full of antioxidants and cancer-protecting compounds. They are good sources of vitamins like vitamin K and vitamin C. Packed with nutrients and low in calories, this curry combines convenience with nutrition.

Though Brussels sprouts look like mini cabbages, they don’t release a lot of moisture like cabbages while cooking. That makes it easier for us to cook this vegetable curry without ending up with mushy sprouts.

Bonus: You don’t have to worry about loose leaves. You can use them too!

(You can also save the outer leaves from other recipes like roasted Brussels sprouts and marinated Brussels sprouts and use them here.)

So, grab your wok, crank up the tunes, and let’s get cookin’!

Ingredients

(You can find the exact measurements and instructions in the printable recipe card at the end of this page.)

This Brussels sprouts curry requires basic pantry ingredients and simple spices.

1. Fresh Brussels sprouts, of course: Choose firm, intact ones without any spots.
2. Flavor-makers: Onions, tomatoes, ginger, garlic, green chili and lime juice.
3. Tomato paste: Gives a luxurious texture and sweet tangy flavor. Don’t have it in your fridge? No worries. Use this recipe to make tomato paste at home quickly.
4. Cashew nuts: For the crunch. If you like almonds, you can use them instead.
5. Olive oil: It’s my personal preference. You can use any vegetable oil. I make this curry with coconut oil sometimes. It gives a unique flavor to the curry as in the Kerala recipes like Kerala chicken curry with coconut and Kerala fish curry.
6. Spice mix: It includes basic Indian spices:
   • Indian red chili powder (cayenne pepper)
   • Coriander powder
   • Turmeric powder
   • Garam masala
7. Whole cumin seeds: You can substitute with (½ the amount of) ground cumin, but add with other ground spices.
8. Fresh herbs: Coriander leaves.

How to make Brussels sprouts curry

Trim and halve the Brussels sprouts. Reserve the loose outer leaves.

Heat oil in a large frying pan or a deep pot. Add whole cumin seeds and cashews. Roast on low heat for a couple of minutes.

Finely chop onions. Sauté on medium heat until the onions turn translucent.

Mince ginger, garlic and green chilies.

Add them and sauté for a good 5-6 minutes until the whole mixture turns golden brown and you get a nice aroma.

Finely chop or mince tomatoes. You can use tomato puree instead.

Add the tomatoes and stir on medium-high flame for 8 to 10 minutes until they turn mushy.

A quick tip: You can skip ALL of the above steps from sautéing onions to cooking tomatoes if you’ve already made my easy curry paste.

Add tomato paste and salt. Sauté for a couple of minutes on low heat.

Add the halved Brussels sprouts and the spices. (Remember to reserve the loose outer leaves). Stir for 2 minutes.

Add water and stir well until combined.

Cover and bring it to a boil.

Simmer on medium heat for about 8 to 10 minutes until the sprouts are soft.

Add the reserved loose leaves and chopped coriander leaves.

Stir and simmer for 1 to 2 minutes and switch off the flame. Serve with rice, roti or any bread of your choice.

Recipe tips

1. Cooking time: The success of this curry recipe depends on how long you sauté the ingredients on low to medium heat. DO NOT crank up the heat to cook faster. The curry may end up with a burnt taste.
2. If you’re in a hurry: Add salt earlier on, when you sauté the onions. This can save you 5 to 10 minutes. Salt helps brown onions and cook tomatoes faster.
3. Lime juice: Optionally, you can add a splash of lemon juice to balance the flavors.
4. If you like tempering with Indian spices (like tadka), you can add some black mustard seeds and curry leaves when you sauté cumin seeds.

Storing and make ahead tips

Storing: Brussels sprouts curry keeps well in the fridge for 3 to 4 days, if stored in an airtight container.

Making ahead: This curry can be frozen for a month.

Reheating: You can either reheat in  the microwave or on stove top. Reheat in a loosely covered large container or pot stirring intermittently.

Making it for a crowd

This Brussels sprouts curry recipe can be easily scaled up or down. Use the slider that will appear if you hover your mouse over the number of servings in the recipe card below.

What to serve with Brussels sprouts curry

Indian style Brussel sprouts curry is a great side dish served with rice and chicken curry or pressure-cooker mutton masala.

Sometimes we have it with rice and egg omelet curry or the easy egg kurma.

Curried Brussels sprouts pairs well with rice and Mangalore fish curry, too.

If you like more healthy recipes (low carb), go for toasted coconut cauliflower rice.

It can be part of a bigger meal, Indian style. Pair this curry with hot chapatis or naan along with protein-rich moong dal palak or authentic chana masala for a complete meal on meatless days.