Easy One Pot Brussels Sprouts Curry (Indian Spiced)

Brussels sprouts get spicy! Skip the blender and cream without sacrificing flavor. This Brussels sprouts curry with tender sprouts, vibrant spices and crunchy cashews comes together in under 30 minutes. This is a rare and delicious Indian Brussels sprouts recipe your family will love. The secret ingredient that makes this recipe special: tomato paste!

Curried Brussels sprouts in a pot.

Why you’ll love this curried Brussels sprouts recipe

Minimum effort, mega flavors

As a busy mom who loves bold flavors, this curry recipe became 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.)

Labelled ingredients for Indian Brussels sprouts curry.

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.

Cumin seeds and cashew nuts being fried in a pot.

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

Onions with Cumin seeds and cashew nuts being fried in a pot.

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.

Ginger, garlic and onions with Cumin seeds and cashew nuts being sauteed in a pot.

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.

Tomatoes added to onions and other ingredients in a curry pot.

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.

Tomato paste and salt with sauteed tomatoes and onions in a curry pot.

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

Brussels sprouts and spices with onion tomato paste in a curry pot.

Add water and stir well until combined.

Water being added to curried Brussels sprouts in a pot.

Cover and bring it to a boil.

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

Brussels sprouts curry simmering in a pot.

Add the reserved loose leaves and chopped coriander leaves.

Loose leaves of Brussels sprouts and coriander leaves being added to the simmering curry in a pot.

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

Curried Brussels sprouts in a pot.

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.

Curried Brussels sprouts with rice on a white plate with a spoon.

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.

More curries

1 2 3 4 5 6 7 8

Printable Curry Paste Recipe

Grab a printable copy of the curry paste that helps home cooks like you cook different curries in 30 minutes or less:

.
Curried Brussels sprouts in a pot.

Indian Spiced Brussels Sprouts Curry Recipe

Brussels sprouts get spicy! Skip the blender and cream without sacrificing flavor. This Brussels sprouts curry with tender sprouts, vibrant spices and crunchy cashews comes together in under 30 minutes. This is a rare and delicious Indian Brussels sprouts recipe your family will love.
Author: Sheeba
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course curry, dinner, Side Dish
Cuisine Indian
Servings 4
Calories 127.7 kcal

Ingredients
  

  • 250 grams (8.8 ounces) Brussels sprouts
  • 1 tablespoon olive oil
  • 1 teaspoon cumin seeds
  • 10 cashew nuts
  • 2 medium onions
  • 3 cloves garlic
  • 1-inch piece of ginger
  • 1 green chili
  • 2 medium tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon sea salt
  • 1 teaspoon chili powder
  • 1 teaspoon coriander powder
  • ¼ teaspoon turmeric
  • ½ teaspoon garam masala
  • a handful of chopped coriander leaves

STEP BY STEP IMAGES

Scroll back to find detailed recipe photos!

Instructions
 

  • Trim 250 grams (8.8 ounces) Brussels sprouts and halve them. Reserve the loose outer leaves.
  • Heat 1 tablespoon olive oil in a large frying pan or a deep pot.
  • Add 1 teaspoon cumin seeds and 10 cashew nuts. Roast on low heat for a couple of minutes.
  • Finely chop or mince 2 medium onions. Sauté on medium heat until the onions turn translucent.
  • Mince 3 cloves garlic, 1-inch piece of ginger and 1 green chili.
  • Sauté them for a good 5-6 minutes until the whole mixture turns golden brown and you get a nice aroma.
  • Chop 2 medium tomatoes and add. You can also use tomato puree instead of chopped tomatoes.
  • Stir the tomatoes on medium-high flame for 8 to 10 minutes until they turn mushy.
  • Add 1 tablespoon tomato paste and 1 teaspoon sea salt. Sauté for a couple of minutes on low heat.
  • Add the halved Brussels sprouts (remember to reserve the loose outer leaves).
  • Add the spices: 1 teaspoon chili powder, 1 teaspoon coriander powder, ¼ teaspoon turmeric and ½ teaspoon garam masala. Stir for 2 minutes.
  • Add ½ cup of water and stir well until combined. Cover the pot and bring the curry to a boil.
  • Simmer on medium heat for about 8 to 10 minutes until the sprouts turn soft.
  • Add the reserved loose leaves of Brussels sprouts and a handful of chopped coriander leaves. Simmer for 1 to 2 minutes.
  • Switch off the flame. Drizzle lime juice and serve.

Notes

  • The chili powder used here is the Indian chili powder. You can substitute with cayenne pepper.
  • 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.
  • 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.
  • If you like tempering with Indian spices (like tadka), you can add some black mustard seeds and curry leaves when you sauté cumin seeds.
  • For more tips: Read the post above. 
Nutrition Facts
Indian Spiced Brussels Sprouts Curry Recipe
Amount per Serving
Calories
127.7
% Daily Value*
Fat
 
5.9
g
9
%
Saturated Fat
 
0.9
g
6
%
Polyunsaturated Fat
 
0.9
g
Monounsaturated Fat
 
3.6
g
Sodium
 
681.7
mg
30
%
Potassium
 
572.9
mg
16
%
Carbohydrates
 
17.5
g
6
%
Fiber
 
5.3
g
22
%
Sugar
 
6.5
g
7
%
Protein
 
4.5
g
9
%
Vitamin A
 
1200.4
IU
24
%
Vitamin C
 
68.8
mg
83
%
Calcium
 
62.5
mg
6
%
Iron
 
2.1
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.

★★★★★Did you try this recipe? Please give a star rating in the comments below ★★★★★

HUNGRY FOR MORE? Join over 1000 home cooks like you who subscribe to my weekly newsletter to get all the latest recipes right in your inbox. Or follow me on your favorite social media: Facebook, Pinterest, Instagram, and YouTube. Thank you and happy cooking!

Author profile photo

Hi! I’m Sheeba, welcome to Go Healthy ever after!

I have a passion for cooking delicious nourishing food that’s easy to cook with fresh natural ingredients free from additives or preservatives. The easy healthy recipes you find here will inspire you to cook with creativity.

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe




This site uses Akismet to reduce spam. Learn how your comment data is processed.