Skip to main content

Print This Recipe

Curried Brussels Sprouts

  • Servings:

    Serves 4 as an appetizer
  • Prep Time:

    20 minutes
  • Cook Time:

    12 minutes


Serve this colorful dish from southern India with basmati rice and naan bread. Serve as a vegetarian entree or as a side dish. If you want less heat, leave out the jalapeno pepper. A wok works very well for this recipe.
2 Tbsp. olive oil
1 small Jalapeno pepper, seeded and minced
1 large onion, chopped
1 clove garlic, minced
1 tsp. chili powder
1/2 tsp. ground coriander
1 lb. brussels sprouts, rinsed, trimmed, and quartered
1/4 cup low-sodium vegetable or chicken broth
1 (15 - to 15.5-oz.) can kidney beans
1/2 tsp. kosher salt
3/4 cup chopped fresh cilantro, loosely packed
Curried Brussels Sprouts


1. Heat oil in a large nonstick skillet or wok over medium-high heat. Add jalapeno, onion, and garlic. Saute until softened, about 3 minutes. Add chili powder and coriander, and cook for 1 more minute.
2. Add brussels sprouts and broth; stir to combine. Cover, lower heat to medium, and cook until sprouts have changed color and are just tender, about 6 to 8 minutes. Stir in kidney beans and cook until hot, about 2 minutes, stirring occasionally.
3. Season with salt. Remove from heat and stir in half the cilantro. To serve, pour into a serving bowl and serve with remaining cilantro in a small bowl on the side.
Source: Hannaford fresh Magazine, September - October 2008


Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 220 kcal (11%)
Calories from Fat 72 kcal (0%)
Total Fat 8 g (12%)
Saturated Fat 2 g (10%)
Cholesterol 0 mg (0%)
Sodium 660 mg (28%)
Total Carbohydrates 30 g (10%)
Dietary Fiber 10 g (40%)
Protein 10 g (17%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron 11 mg (61%)