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Curried Brussels Sprouts

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Servings: Serves 4

Cook Time: 12 minutes

Prep Time: 20 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 tablespoon Olive oil
1 each Jalapeno pepper, seeded, minced
1 each Large onion, chopped
1 each Garlic clove, minced
1 teaspoon CHILI POWDER
1/2 teaspoon Ground coriander
1 lb Brussels Sprouts, rinsed, trimmed, and quartered
1/4 cup Low sodium chicken or vegetable broth
15 oz Canned kidney beans
1/2 teaspoon Kosher salt
3/4 cup Chopped fresh cilantro


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 Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 188 kcal (9%)
Calories from Fat 135
Total Fat 15 g (23%)
Saturated Fat 9 g (45%)
Cholesterol 0 n/a
Sodium 667 mg (28%)
Total Carbohydrates 28 g (9%)
Dietary Fiber 13 g (52%)
Protein 14 g (23%)
Vitamin A 426 IU (1%)
Vitamin C 11 mg (12%)
Calcium 63 mg (5%)
Iron 11 mg (61%)

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