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Curried Brussels Sprouts
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
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Curried Brussels Sprouts

Curried Brussels Sprouts

Curried Brussels Sprouts
  • Servings:Serves 4
  • Prep Time:20 minutes
  • Cook Time:12 minutes
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