Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book


Food Monster - Recipes

Brussels Sprouts Curry [Vegan, Gluten-Free]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

This curry is simple, but flavorful and filling. The base is made from sautéed onions along with vegetable broth and creamy coconut milk infused with turmeric and curry powder to give it a golden color. Potatoes and Brussels sprouts are simmered in this with either banana or pineapple to add a hint of sweetness so each spoonful of this curry gives you a wealth of flavors: spicy, tangy, sweet, and creamy. It's perfect on its own or with your favorite grains like rice or quinoa.

Brussels Sprouts Curry [Vegan, Gluten-Free]




  • 1.3 pounds Brussels sprouts
  • 1.3 pounds potatoes
  • 2 onions
  • 2 tablespoons coconut oil or vegan butter
  • 1 tablespoon curry powder
  • 1/2 teaspoon turmeric
  • 3/4 cup, plus 2 1/4 tablespoons strong vegetable broth
  • 1 1/2 cups, plus 3 tablespoons coconut milk
  • 3 tablespoons tomato paste
  • 1 ripe banana or 7 ounces pineapple
  • 1 teaspoon lemon juice
  • 2 tablespoons gluten-free flour
  • Salt, to taste
  • Chili powder, to taste


  1. Chop the onion and peel and cut the potatoes into cubes. Clean the Brussels sprouts and remove any stems. Peel the banana and cut into slices.
  2. In a pan, heat oil over high heat. Sauté the onions until translucent, then add the tomato paste, curry powder, and turmeric. Stir to combine. Add flour, stir, then add coconut milk and broth to deglaze.
  3. Add the potatoes and Brussels sprouts, cover with lid, bring to a boil, then reduce heat to medium and simmer for about 10-15 minutes. Add the banana or pineapple and simmer for another 5-10 minutes. Finally, add lemon juice, salt, and chili powder to taste.
  4. The Brussels sprouts should be very tender. If they’re not, let it cook for a little longer before serving with grains.





European favorites made vegan. Vegan since 2013. Popular speaker and aesthetic, upholder of moral standards, welcome guest, danger seeker, and witness ;))))



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Szechuan Zoodles [Vegan, Gluten-Free]

Szechuan Zoodles

Martini Flatbread [Vegan, Gluten-Free]

Natural Pink Party Frosting [Vegan, Gluten-Free]

Sunflower Chickpea Corn Burger [Vegan, Gluten-Free, Soy-Free]

Vegan Sunflower Corn Burger

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Brussels Sprouts Curry [Vegan, Gluten-Free]”

Click to add comment

Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×