Brussels Sprouts are in currently in season (October to March) yet we often only using them around the holidays in December (in the UK). The mighty vegetable is versatile and work perfectly in my Brussels Sprouts Curry aka Brussels Sprouts Nu Shak.
It is Veganuary and this Brussels Sprouts recipe is perfect to add some spice in your dish. It is a 30 minute healthy curry and perfect for midweek dinners. My grandma used to make this sprouts curry and I loved it. I am now sharing the family recipe with you because it is so good. I think may also convert those who do not like Brussels Sprouts

What are Brussels Sprouts
Brussels Sprouts look like mini cabbages and originated in the Mediterranean. They are classed as a cruciferous vegetable due to the four petals of the flowers (shaped like a cross). They are the same family as broccoli, cauliflower and cabbage.
You can find them in colder seasons hence why in Australia they enjoy them around June time and in the UK around winter.
Traditionally in the UK they are enjoyed with a roast dinner, either steamed or sautéed with some cranberries and chestnuts.
Brussels sprouts are like marmite – some people do not like them and I think it is down to the way they are cooked. They work so well with some spice and on this post I am going to show you how to make a spiced Brussels sprout curry that may change your opinion on them. I can confirm it tastes nothing like the boiled bland version.
Brussels sprouts benefits:
Brussels sprouts are also referred to as Mighty Sprouts because they are small yet packed with goodness. They are are high in nutrients and rich in antioxidants. According to Men’s Health many body builders eat brussels sprouts because it is high in protein.
This Indian brussels sprouts recipe is healthy too with minimal oil and just spices that lift the vegetable beautifully.
How to Make Brussels Sprouts Curry (Brussels Sprouts Sabzi)
All you need is Brussels sprouts, a bit of tomato paste, garlic & ginger and some Indian spices. It is that simple. No onions are needed for this easy curry recipe.
Brussels Sprouts cook really easily. Do not bother with cutting crosses or stuffing them because life is too short for that faff for the same flavour. For this recipe I used my OXO Good Grips mandoline.
Slice your washed trimmed sprouts. Trimmed meaning take any of the wrinkly or brown looking outer leaves and slice a tiny bit of the root if it is discoloured.



In a hot pan add in some oil followed by cumin & mustard seeds (Jiru and Rye) and Asafoetida (hing). Be careful of the splatting. Straight away add in curry leaves and your ginger garlic paste. Reduce the heat to medium, stir and cook for 30 seconds ensuring the garlic does not turn brown. This will give the dish a burnt taste.
Add in turmeric, red chilli powder, dry cumin and coriander powder (dhana jiru), garam masala and salt. Mix this and let the aromas release (30 seconds).
Add in some finely chopped tomatoes, I like the Mutti ones, and cook on low to medium heat until the paste darkens. Cooking the tomatoes is another key step when making curries. The oil almost needs to separate from the paste.
Add in the sliced sprouts, mix and cover. Let this cook on low heat. If you think the sprouts are sticking or too dry add a splash of hot water to the pan.
Cook until the sprouts are soft (10-15 minutes), garnish with coriander and serve.





What can I eat with Indian Vegetarian curries
This Indian Brussels Sprouts aka Brussels Sprouts Nu Shak, is perfect on top of some yoghurt with paratha or with some salad.
As it is not a saucy curry, making it is great on its own or with some yoghurt and rice. I ran out of pomegranate seeds or else would have added them on top for that crunch and texture.



Why it is important for the oil be hot when cooking Indian Curries
My mum has taught me Indian dishes will never taste the same if the oil is not hot when adding dry seeds like cumin and mustard or even cloves etc. If there is no spitting when you put in the spices means the oil is not hot enough. I can confirm it is true. The oil should be hot when cooking Indian curries to allow the seeds to bloom and flavours to deepen in the dish.
What can I use instead of Brussels Sprouts
I never knew what brussels sprouts were until I came to the UK. In Kenya we never had them growing up. This curry base is versatile and will work perfectly with cabbage or potatoes. I have been brought up with Cabbage Curry aka Cabbage Nu Shak and they are very similar.
Indian Sprouts Curry
Ingredients
- 160 grams brussels sprouts
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- ¼ tsp hing
- 1 tsp ginger and garlic paste
- 1 stick of curry leaves about 7-8
- ½ tsp turmeric powder
- ½ tsp red chilli powder
- 1 tsp dhana jiru cumin and coriander powder
- ¼ tsp garam masala
- Salt to taste
- 2 tbsp tomato paste finely chopped tomatoes
- chopped coriander for garnishing
- 2 tbsp neutral oil for cooking
Instructions
- In a pan heat 2 tbsp of oil (any neutral oil). To test the oil is hot enough place a cumin seed in and it should sizzle straight away.
- Once hot add in the mustard seeds, cumin seeds and asafoetida. Be careful cause it will pop!
- Stir, reduce the heat then add in the ginger garlic paste and curry leaves. Cook for 30 seconds ensuring garlic does not burn
- Add in your dry spices, turmeric, red chilli, dhana jiru, garam masala and salt. Stir and cook for 30 seconds.
- Now pour in your tomato paste. Combine and let this cook for 5 minutes, until the colour darkens and sauce thickens.
- Add your thinly sliced sprouts, stir and cover. Let this full cook. Should not take more than 15 minutes.
- Stir occasionally , ensuring the mixture is not sticking to the pan. If it is add in a splash of hot water.
- In less than 30 minutes you will have delicious easy spiced brussels sprouts.
Love Vegetarian Curries and only have 30 minutes? Try out this Easy Potato and Aubergine Curry too. Served with traditional Khichdi it will soon turn into a regular.