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Our Curried Caramelized Brussels Sprouts in Black Skillet
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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 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main, Side
Cuisine: Indian
Keyword: bruseels sprouts curry, pan fried brussels sprouts, vegan pan fried brussels sprouts
Servings: 2
Author: Vegan Richa

Ingredients

  • 2 tsp oil divided
  • 1/2 tsp cumin seeds
  • 1 lb brussels sprouts
  • 1/2 cup 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 large tomato diced
  • 1/2 cup or more water
  • cilantro pepper flakes, lemon juice for garnish
US Customary - Metric

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

Calories: 179kcal | Carbohydrates: 29g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Sodium: 655mg | Potassium: 1086mg | Fiber: 11g | Sugar: 9g | Vitamin A: 2347IU | Vitamin C: 206mg | Calcium: 116mg | Iron: 4mg