Why does this curry recipe include banana or pineapple?

The ripe banana or pineapple adds a unique, subtle sweetness to the curry, balancing the savory spices and rich coconut milk base for a more complex flavor profile.

How can I ensure my Brussels sprouts are tender in this curry?

After adding the Brussels sprouts and potatoes, cover the pan and simmer for 10-15 minutes, then another 5-10 minutes with the fruit. Check for tenderness and continue cooking if needed, as specified in the recipe.

Can I adjust the spice level of this Brussels Sprouts Curry?

Yes, you can adjust the amount of chili powder to taste at the end of the cooking process, allowing you to customize the heat to your preference.

What are the best serving suggestions for this curry?

This Brussels Sprouts Curry is designed to be served with grains, such as rice or quinoa, to soak up the flavorful sauce and make it a complete meal.

How should I store leftover Brussels Sprouts Curry?

Store any leftover Brussels Sprouts Curry in an airtight container in the refrigerator for up to 3-4 days. It reheats well on the stovetop or in the microwave.

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Brussels Sprouts Curry
[Vegan, Gluten-Free]

PS By: Peffe Stahl

Author Bio

Vegan since 2013. Popular speaker and upholder of moral standards.

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A vibrant bowl of Brussels Sprouts Curry, featuring tender sprouts, potato cubes, and a rich, creamy coconut milk sauce, garnished and served with grains.

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Discover more recipes with these ingredients

Brussels Sprouts Curry [Vegan, Gluten-Free]

Dairy Free

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... Read More

Ingredients You Need for 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

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How to Prepare Brussels Sprouts Curry [Vegan, Gluten-Free]

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.
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.
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.
The Brussels sprouts should be very tender. If they're not, let it cook for a little longer before serving with grains.