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]
- 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)
- 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.
- 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.
- 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.
- Season to taste with salt and pepper, top with cilantro if using, and sesame or nuts. Serve over rice, noodles, or quinoa.