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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 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
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 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%)