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Hearty, delicious and filling, this Brussel Sprout Chickpea Curry is the perfect weeknight dinner for fall and winter. Brussels sprouts and curried chickpeas coated in a warming spiced coconut curry sauce with ras el hanut and sesame flavors is an easy and irresistible combination. It’s a creamy and flavorful plant-based dish full of savory and nutty flavors. At home we like to serve it over any kind of rice, but it also goes well with pasta or quinoa.
Healthy and delicious Brussels sprouts and chickpea curry
This is one of our favorite weeknight dinners, especially when it needs to be quick and easy. Aside from being a snap to prepare, it has nutritional and economic benefits. The curry is high in protein, calcium and healthy fats from the sesame seeds. In addition, Brussels sprouts provide vitamins and antioxidants that are known to be anti-inflammatory and promote heart health.
Best selection of Brussels sprouts
This mini cabbage is available almost all year round these days. But they are at their best when harvested during the cool and cold weather towards the end of the fall season. Next time you see them at the vegetable market, keep these tips in mind to get the best florets for this recipe:
- Color: You want to look for florets that are light green in color. Choose the ones that don’t have yellow leaves or black spots, as this indicates the veggies aren’t all that fresh.
- Firmness: Brussels sprouts should be strong and firm for their size. Avoid gummy or mushy florets.
- Size : Prefer the smaller sprouts to the larger ones for the sweetest flavor and tenderest texture.
A few more helpful tips for storing Brussels sprouts:
Brussels sprouts should be kept whole until ready to use. If you are preparing Brussels sprouts ahead of time, I recommend cutting the Brussels sprouts no more than a day or two in advance. Once cut, store in an airtight container and refrigerate. It is best to use the fresh Brussels sprouts within 5 days of purchase. Before cooking, double-check your sprouts and remove the stem and discolored leaves. It is best to throw away mushy Brussels sprouts right away.
Sesame oil: for the nuttiness of the coconut curry sauce. But you can also use any neutral cooking oil you have on hand.
Flavors: I used onion, garlic and ginger. The perfect trio of savory, sweet and warm vegetables.
Chili (optional): You can add chili for a savory twist, but I’ll skip it here because of our kid.
Vegetables: Brussels sprouts are of course the star of the recipe, assisted by chickpeas for a heartier dish. You can also use potatoes and/or carrots for the chickpeas.
Coconut Milk: Full-fat coconut milk makes a thick, creamy, and rich sauce base.
Ras el Hanut: A Middle Eastern spice blend made from up to 30 different spices. Worth mentioning are cumin, coriander seed, turmeric, ginger, cardamom and nutmeg. We love how it adds a unique oriental flavor that can be so addicting.
Turmeric, Cinnamon and Curry: Other spices we use more often in Asian dishes. Apart from the wonderful and warming taste, the anti-inflammatory and antioxidant properties benefit your health.
If you like our Brussels sprouts and chickpea curry, you might also be interested in these dishes:
- vegan udon noodle soup
- Green tea soba noodle salad with cucumber and edamame
- Japanese soup with vegan dashi
- Cauliflower Kale Salad with Turmeric Dressing
- Soba noodle bowl with Asian flavors
- vegan soba noodle salad with peanut dressing
If you want to save your leftovers for later, it’s always important to let them cool completely before sealing them completely. Place leftovers in a lidded container or cover tightly with cling film in a bowl. Consume within a day or two.
If you want to store them longer, place them in the freezer with the jar tightly closed or in a freezer bag for 2 to 3 months. When reheating, you may need to add water or non-dairy milk to thin the sauce.
Brussels sprouts and chickpea curry
Brussels sprouts and chickpea curry:
- Clean Brussels sprouts. Cut off the stalk and remove the outer withered leaves. Halve large florets.
- Peel and dice the onion.
- Peel and finely dice or grate the garlic.
- Ginger peel and finely chop.
- Wash and halve tomatoes.
- Heat sesame oil in a wok or deep pan. Sauté the onions in it until translucent. Add the garlic, ginger and the dry spices and roast until fragrant.
- Briefly fry the Brussels sprouts, add the tomatoes and deglaze with the coconut milk.
- Simmer over medium-high heat for 15-20 minutes , or until the Brussels sprouts are tender. If some liquid is missing, just add some water.
- Add the chickpeas to the Brussels sprouts and heat through. Season with salt and pepper.
- Rinse and roughly chop the cilantro.
- Serve with sesame basmati rice and chopped cilantro.