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Sesame Brussels Sprout Curry [Vegan]

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For a very satisfying comfort food that is perfect for fall nights, try this sesame Brussels sprouts curry. This curry is packed with plenty of vitamins and minerals thanks to an abundance of vegetables like Brussels sprouts, carrots, and potatoes and it is topped off with turmeric and black pepper, which are an anti-inflammatory powerhouse combination. Serve this with brown rice, quinoa, or any other grain.

Sesame Brussels Sprout Curry [Vegan]



Cook Time



  • 3 cloves garlic, peeled and chopped
  • 1″ piece of ginger, peeled and chopped
  • 1 small chili pepper, thai, serrano, ancho, all ok (de-seeded if less heat desired, chopped finely)
  • 1 medium yellow  or red onion, diced
  • 1 medium carrot, thinly sliced
  • 1 medium red or yukon gold potato, diced (or 1 small sweet potato, diced)
  • 1/2 lb of brussels sprouts, bottoms cut off and sliced in half
  • 1 can of coconut milk, full fat
  • 2 Tbsp tahini (or nut butter of choice)
  • 1 tsp turmeric
  • 1 Tbsp rice vinegar, or other vinegar
  • 1 Tbsp agave, or sweetener of choice
  • 1 Tbsp tamari or coconut aminos (soy sauce substitute)
  • 1/2 tsp salt, or to taste
  • 1/4 tsp black pepper
  • 1/4 cup sesame seeds, toasted in skillet until golden (or chopped toasted peanuts)
  • 1/4 cup cilantro, chopped (optional)
  • 1 tsp sesame oil (optional)


  1. In a skillet, saute onion, garlic, ginger, and chili pepper in a tsp of sesame oil, or if omitting oil use a non-stick skillet. Cook over medium heat 2-3 minutes until softening and fragrant.
  2. Add potato and brussels sprouts and toss well to coat. Add coconut milk through black pepper and stir well. Bring to a gentle simmer and cover pan, cooking 5-10 minutes over medium low heat until potato and sprouts are cooked through and tender.
  3.  Toast sesame seeds or nuts over low heat until turning golden. Remove from heat and grind in mortar and pestle if you have one, or a quick whir in a coffee grinder works too. If you want to skip this step, that’s fine, but grinding them lightly really enhances the flavor.
  4. Season to taste with salt and pepper, top with cilantro if using, and sesame or nuts. Serve over rice, noodles, or quinoa.





Renee Press is the founder of Fire and Earth Kitchen which offers 100 percent vegan and gluten-free cooking classes, food coaching, and chef services in Seattle Washington. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. Fire and Earth Kitchen.



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14 comments on “Sesame Brussels Sprout Curry [Vegan]”

Click to add comment
Louisa Becquelin
3 Years Ago

Astrid Lavanderos

Tilly Innes
3 Years Ago

Mmmm that sounds so yummy

Sara Gaudard
3 Years Ago

Jennifer Gaudard

Íris Santos
3 Years Ago

Anything that says curry buys me already.

Tracey Elaine
3 Years Ago

ooh, how interesting.. I love them juiced they taste great

Brenda Ross
3 Years Ago

I tried this recipe and it was delish

Sophie Morgan
3 Years Ago

Yes please Tom Morgan x

Andy Joynson
3 Years Ago

Ach y fi...

Jan L'tell
13 Nov 2014

Ha Ha :)

Marion Joli
13 Nov 2014

Yum this looks fabulous!

Jan L'tell
13 Nov 2014

I think so, I'll find something that appeals to Andy lol :)

Jan L'tell
3 Years Ago

Andy, another delectable way to eat the humble sprout. What dya reckon?

Kristine Leslie Chiha
3 Years Ago

i want to make this ! i did a veg curry tonight foe dinner ! but this sonds good for the holladays


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