Curried Pan-Seared Brussels Sprouts is a delicious and quick way to serve up brussels sprouts. With a spin on our Creamy Coconut Pilaf & Curry Vegetables, we pan-seared the brussels sprouts and then added caramelized onions and garlic along with an array of spices. Try serving these brussels sprouts as a side to a meal or for a full meal with the rice pilaf.

Ingredients

Serves: 4 Time: 35-40 minutes

Curried Pan-Seared Brussels Sprouts

• 1 lb brussels sprouts
• 1/2 yellow onion, diced
• 3-4 garlic cloves, minced
• 1 can diced tomatoes
• Red Curry Paste
• Salt
• Black Pepper
• Garam Masala
• Curry Powder
• Turmeric Powder
• Ground Cumin
• White Vinegar
• 1 cup rice
• 15.5 oz can chickpeas, drained
• (1) 15 oz. can Lite Coconut Milk* (or substitute vegetable broth)
• 1 cup vegetable broth
• Toppings: Cilantro, lime juice

Directions

1. First, in a medium stovetop pot add a light drizzle of olive oil and set heat to high. Once hot, add the rice and stir for 2 minutes. Then, quickly add the chickpeas and 1 cup of lite coconut milk, and 1 cup of vegetable broth.
2. Stir together and add 1 tsp curry powder and 1/2 tsp turmeric and a dash of black pepper.
3. Place lid on the pan and bring to a boil.
4. Once boiling, reduce heat to low, and stir all the rice at the bottom. Cover with lid and allow it to simmer for about 20 minutes, stirring occasionally to prevent sticking.
5. Next, begin removing the outer leaves and tough stems from the brussels sprouts and then cut them in half, lengthwise.
6. Then heat 2 tsp olive oil in a large skillet over medium-high heat. Once hot, add the Brussels sprouts and cook for 4 minutes.
7. Carefully flip the brussels sprouts and season with a sprinkle of garam masala and cumin. Cook for another 3-4 minutes. Then cover the pan with a lid and steam the Brussels for one minute.
8. Remove skillet from heat and transfer brussels sprouts to a tray or plate.
9. Add a splash of white vinegar to deglaze the skillet, then add 1 Tbs olive oil and return the pan to the heat.
10. Then, add the onion and garlic and a pinch of salt. Stir continuously until translucent (about 5-7 minutes).
11. While cooking the onion, add 1 Tbs curry paste, 1/2 tsp cumin & garam masala, 1 tsp turmeric, a pinch of black pepper, and chili flakes (if desired).
12. Next, add the tomatoes and 1/4 cup lite coconut milk. Cook for about 2-3 minutes. Taste and adjust seasoning as desired.
13. Then, add the brussels sprouts back to the pan along set heat to medium. Cover skillet with a lid and steam the brussels sprouts for about 5-7 minutes or until desired tenderness.
14. Remove from the heat and garnish with cilantro and lime juice, serve with creamy coconut rice pilaf and enjoy!

Nutrition Information

Nutrition Disclaimer

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