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Brussels Sprouts Curry [Vegan, Gluten-Free]

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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.





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