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    Home » Indian Vegan Recipes

    Curried Caramelized Brussels Sprouts (Pan Seared)

    Published: Sep 26, 2019 · Modified: Sep 26, 2019 by Richa 14 Comments

    Jump to Recipe   Print Recipe

    These Curried Caramelized Brussels Sprouts have the best of both worlds. Brussels Sprouts are pan seareed to caramelize with cumin seeds, then mixed with a tomato onion sauce. No Bake. Serve as a side. Vegan Gluten-free Soy-free Nut-free Recipe.    Jump to Recipe

    Our Curried Caramelized Brussels Sprouts in Black Skillet

    Whats better than roasted Brussels Sprouts, These Pan caramelized and then smothered in tomato onion sauce Brussels Sprouts!

    Brussels are caramelized on the pan with some whole cumin seeds and removed from the pan. Then the sauce is simmered with spices and the brussels tossed in the sauce to pick up some sauce flavor. The first step adds a nice caramelization and partly cooks the sprouts. So then they don’t need to be cooked too long with the sauce or get mushy or over cooked. Change up the flavors to preference and serve these as is or as a side!

    Our Curried Caramelized Brussels Sprouts in White Bowl

    Ingredients for Curried Caramelized Brussels Sprouts

    • Brussels Sprouts: Fresh green small to medium brussels do best in this dish.
    • Cumin seeds are toasted with the brussels sprouts adding a fantastic flavor. Don;t have whole cumin seeds, use ground cumin. Add in the end when the brussels sprouts have started to get golden brown edges.
    • Onion, garlic, ginger and chile are the aromatics. Tomatoes are the rest of the sauce
    • Turmeric, Garam masala and cayenne add more flavor. Use other spices and blends like curry powder, jamaican curry powder, ethiopian berbere for variation.

    How to make Curried Caramelized Brussels Sprouts

    Assemble the ingredients. Remove the outer leaves and tough stem of the brussels sprouts. Slice into half if the sprouts are large.

    Ingredients for Our Curried Caramelized Brussels Sprouts in Bowls

    Heat oil in a large skillet over medium high heat. When hot, add cumin seeds and mix for a few seconds. Add Brussels sprouts and cook until brown on some sides. Stir, Then cover and steam for a minute. Remove carefully from skillet.

    Brussels Sprouts getting pan roasted in a Black Skillet Brussels Sprouts caramelized in black skillet on stove top Our Curried Caramelized Brussels Sprouts in white bowl


    Add oil and heat over medium heat. Add onion, garlic, chili and a good pinch of salt. Cook until translucent.

    Add the spices and 1/4 tsp salt and mix in. Add the tomatoes and 1/4 cup water and cook until tender. Mash the larger pieces.

    Sauce for Our Curried Caramelized Brussels Sprouts in Black Skillet Sauce for Our Curried Caramelized Brussels Sprouts in Black Skillet

    Add the brussels sprouts, 1/8 tsp salt, and 1/4 cup more water. Mix well, cover and cook to steam for 4 to 5  mins. Stir to mix and coat thee brussels with the thick onion tomato mixture. Take off heat. Garnish with cilantro and serve.

    Our Curried Caramelized Brussels Sprouts in Black Skillet

    What to Serve with these Curried Caramelized  Brussels Sprouts

    You can serve these brussels with a side of your favorite curry and rice or with vegan meatloaf and mashed potatoes and gravy!

    • Chickpea Coconut Curry
    • Vegan Saag Chikin – Soy curls in Spinach Sauce
    • Nut Loaf – Vegan Meatloaf
    • Chickpea Veggie Loaf

    More Brussels Sprouts Recipes

    • Pan Roasted Brussels with Turmeric and Sesame Seeds
    • Herb Roasted Brussels sprouts and Cauliflower, no dry bits!
    • Brussels Sprouts and potato curry
    • Ziti cheddar Brussels Sprouts Bake

    Our Curried Caramelized Brussels Sprouts in Black Skillet

    Our Curried Caramelized Brussels Sprouts in Black Skillet
    Print Recipe
    5 from 7 votes

    Curried Caramelized Brussels Sprouts

    These Curried Caramelized Brussels Sprouts have the best of both worlds. Brussels Sprouts are pan roasted to caramelize with cumin seeds, then mixed with a tomato onion sauce. Serve as a side. No Bake! Vegan Gluten-free Soy-free Nut-free Recipe. 

    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Course: Main, Side
    Cuisine: Indian
    Keyword: bruseels sprouts curry, pan fried brussels sprouts, vegan pan fried brussels sprouts
    Servings: 2
    Calories: 179kcal
    Author: Vegan Richa

    Ingredients

    • 2 tsp oil divided
    • 1/2 tsp cumin seeds
    • 1 lb brussels sprouts
    • 1/2 cup (80 g) chopped onion
    • 2 cloves of garlic
    • 1/2 green chili
    • 1/2 tsp turmeric
    • 1/2 tsp garam masala or use spices and blends like curry powder, jamaican curry powder, ethiopian berbere for variation
    • 1/3 tsp cayenne
    • 1/2 tsp salt divided
    • 1 (182 g) large tomato diced
    • 1/2 cup (118.29 ml) or more water
    • cilantro pepper flakes, lemon juice for garnish

    Instructions

    • Remove outer leaves and tough stems from the brussels sprouts. Slice into half if large.
    • Heat 1 tsp oil in a large skillet over medium high heat. When hot, add cumin seeds and mix for a few seconds. Add the Brussels sprouts and cook for 4-5 minutes or until brown on some sides. Stir, Then cover and steam for a minute. Remove carefully from skillet.
    • Add 1 tsp oil and heat over medium heat. Add onion, garlic, chili and a good pinch of salt. Cook until translucent.
    • Add the spices and 1/4 tsp salt and mix in. Add the tomatoes and 1/4 cup water and cook until tender. Mash the larger tomato pieces.
    • Add the brussels, 1/8 tsp salt, and 1/4 cup more water. Mix well, cover and cook to steam for 4 to 5 mins. Taste and adjust salt and flavor. Add more sal or garam masala as needed. Steam for a bit longer if the brussels are not cooked to preference.
    • Take off heat. Garnish with cilantro, pepper flakes, lime and serve. Serve with a curry of choice such as chickpea coconut curry or serve as a side with vegan meatloaf.
      Store: Refrigerate for upto 3 days.

    Video

    Notes

    For saucier: Double the sauce ingredients except cayenne
    For creamier sauce: Fold in 1/4 cup cashew cream in the sauce and simmer.
    Nutrition is for 1 Serve

    Nutrition

    Nutrition Facts
    Curried Caramelized Brussels Sprouts
    Amount Per Serving
    Calories 179 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 1g6%
    Sodium 655mg28%
    Potassium 1086mg31%
    Carbohydrates 29g10%
    Fiber 11g46%
    Sugar 9g10%
    Protein 9g18%
    Vitamin A 2347IU47%
    Vitamin C 206mg250%
    Calcium 116mg12%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

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    1. Stephanie

      March 17, 2022 at 4:54 pm

      5 stars
      Best brussel sprouts ever! Definitely making again!

      Reply
      • Vegan Richa Support

        March 18, 2022 at 3:10 pm

        Awesome !

        Reply
    2. di

      August 07, 2021 at 12:57 pm

      5 stars
      I always love this, in fact steaming some now , with some spicy, lime tofu later

      Reply
    3. Querino de-Freitas.

      January 31, 2021 at 7:18 am

      LOVELY,,,I THINK BRUSSELS SPROUT ARE MY FAVOURITE VEGGIE..I CANT UNDERSTAND WHY SOME PEOPLE CANT STAND THEM…I MAKE MY SPROUTS THE USUAL WAY, BUT I PROCESS 1/2 THE SPROUTS AND I ADD THE CHOPPED SPROUTS TO THE FINISHED DISH, HET UP A SECOND AND SERVE WITH RICE AND GRATED COCONUT FOLDED IN THE RICE……….HOPE YOU LIKE MY TAKEON YOUR RECIPE…T H A N K S>>..QUERINO

      Reply
      • Vegan Richa Support

        February 01, 2021 at 2:39 pm

        sprouts and coconut – innovative , thank you

        Reply
    4. Emily

      July 10, 2020 at 12:21 pm

      5 stars
      Yum! Served over brown basmati rice for a light lunch. Thought about heating up a piece of naan on the side but decided not to go too crazy with carbs. Very tasty!

      Reply
      • Vegan Richa Support

        July 10, 2020 at 8:07 pm

        yay!! sounds healthy and tasty! thanks for the amazing rating!

        Reply
    5. Molly

      October 24, 2019 at 7:51 pm

      5 stars
      Hi Richa, I have your Indian Kitchen book but actually this is the first thing I have made from your website. Brussel sprouts are one of my favorite veggies, and I loved what you did here. I added some more garam masala at the end. Very tasty, thank you!

      Reply
      • Richa

        October 25, 2019 at 10:39 am

        Awesom! thanks!

        Reply
    6. GoFoodizz

      September 27, 2019 at 7:37 am

      5 stars
      Awesome Blog thanks for sharing

      Reply
    7. Della

      September 26, 2019 at 11:39 pm

      5 stars
      Richa, Thank you very much for sharing these yummy, delicious and nutritious recipes. This is the first time I ever commented on any blog posts. I love your cooking. You made my transition to being a vegan much easier than I thought it will be. I have learnt a lot from you, still learning. Now I like to cook new recipes every day. Started to bake too:) Your journey is inspiring and heart-touching. I never had brussel sprout before. This recipe changed my opinion. Thank you once again:)

      Reply
      • Richa

        September 27, 2019 at 12:49 am

        Thank you for the wonderful note! I am so happy to hear about your transition and that you are loving the recipes!

        Reply
    8. Emily

      September 26, 2019 at 4:54 am

      5 stars
      This recipe is delicious!! I can’t believe that I used to dislike brussel sprouts as a kid. Now I can’t get enough of them 🙂

      Reply
      • Richa

        September 26, 2019 at 10:09 am

        thanks!

        Reply

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