Spiced and festive with a hint of sweetness! These Curried Brussels Sprouts are the perfect side dish for your festive dinner - but with a twist. Let your sprouts be the star of the show with these whole and ground spiced sprouts with a drizzle of festive maple syrup. The best part - its cooked all in one pan! You have to give these Curried Brussels Sprouts a try!
About This Curried Brussels Sprouts Recipe
These Curried Brussels Sprouts are so simple to make! The flavour starts with frying cumin seeds and garlic until deliciously fragrant, then frying your ground spices for an extra punch of flavor. A splash of tomato brings balance and richness, while a final hit of maple syrup sweetens the whole dish, giving it that unmistakable festive flavor - the perfect side dish to spice up your Christmas dinner.
Ingredients
Using the freshest ingredients in this Curried Brussels Sprouts recipe makes all the difference. Below, you will see the ingredients laid out along with.a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.
See recipe card for quantities.
- Brussels sprouts
- Ghee or neutral oil
- Garlic cloves (minced)
- Cumin seeds
- Ground turmeric
- Chilli powder
- Coriander powder
- Cumin powder
- Water
- salt
- Tinned tomatoes
- Tomato puree
- Maple syrup
See recipe card for quantities.
Instructions
You will find photographs of each step below, along with a full layout including the ingredients in the recipe card. Use whichever format works best for you. These steps are clear and easy to follow, so you can cook along with confidence.
- Step 1: Remove the first layer of leaves and trim the ends off of your sprouts. Wash them, cut in half and set aside.
- Step 2: To a large pan, on medium heat, melt your ghee and add your cumin seeds and minced garlic. Fry for a minute until fragrant.
- Step 3: Next, add your tomato puree and ground spices and fry for a further minute.
- Step 4: In a blender, blitz your tinned tomatoes then add to your pan and mix. Cook on a medium heat for 3 minutes.
- Step 5: Add your Brussel sprouts, give it a good mix and cook for 5 minutes.
- Step 6: Pour in your water and maple syrup, cover with a lid and cook for 10 minutes. Remove the lid and cook for a further 5 minutes.
- Step 7: Add a touch more water if your curried sprouts are looking dry.
- Step 8: Garnish your Curried
Brussels Sprouts with crispy garlic slithers and coriander. Dig in!
Hint: No-one wants overcooked sprouts! Use less water than you might think for the sauce and add more later if needed, this will allow the sauce to thicken at the same time as cooking the sprouts!
Can I use left over brussels sprouts?
Of course! This Curried Brussels Sprouts recipe is a great way of using up any left over sprouts you might have from your Christmas dinner. Simply follow the steps as above but don't add the sprouts until the end and use half the amount of water. Create the delicious spiced tomato sauce to your desired thickness, then add in your left over brussels sprouts and heat them through (be careful not to over cook, you're just heating them up again in the delicious sauce).
Substitutions
The ingredients for these Curried Brussels Sprouts are so easy to purchase and are ingredients you probably already have in your pantry! Here are a few substitutions if you need it:
- Maple Syrup - Maple syrup is popping up more frequently in UK supermarkets but if you don't have any to hand simple substitute with honey or ½ teaspoon of brown sugar.
- Ghee - Any neutral oil is a great substitution! Since we're not frying anything that needs a high smoke point oil you could also swap it out for unsalted butter!
- Garlic cloves - Use 2 teaspoon of garlic paste if that's easier for you to source!
What can I serve these Curried Brussels Sprouts with?
These Curried Brussels Sprouts are a great side dish to many dishes, not just your Christmas dinner!
Try them as a side with any of these 30 minutes BIR style curries!
Equipment
One large pan is all you need!
Serving Size (Serves 4)
This Curried Brussels Sprouts recipe is written to serve 4. Most of the time, we cook for 2 and enjoy the leftovers the next day - it makes the effort of cooking something fresh and delicious even more worthwhile. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding an extra piece of protein and adjusting the sides. Make it yours, enjoy the process, and don’t stress about being exact.
Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.
Storage
Fridge: Allow your Curried Brussels Sprouts to cool completely, then store in an airtight container for up to 3 days. Flavours often develop even more after a night in the fridge.
Freezer: Portion and freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.
Top Tip
Don’t overcrowd the pan — giving the sprouts space lets them char slightly, adding a nutty, caramelised flavour that makes these Curried Brussels Sprouts irresistible!
FAQ
Yes, they will work perfectly for Curried Brussels Sprouts! Thaw them first or add them straight to the pan, but reduce the water slightly to avoid a soggy curry.
Absolutely — simply use oil instead of ghee. The Curried Brussels Sprouts will still be rich and flavourful.
Yes! Add them at the end of cooking and simmer for just 3–5 minutes to heat through and let them soak up the curry sauce.
Related
Looking for other vegetarian recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Curried Brussels Sprouts:
Recipe
Curried Brussels Sprouts
Spiced and festive with a hint of sweetness! These Curried Brussels Sprouts are the perfect side dish for your festive dinner.
Ingredients
- 14oz (400g) Brussels sprouts
- ½ teaspoon Ghee or neutral oil
- 3 Garlic cloves (minced)
- ½ tsp cumin seeds
- ½ tsp ground turmeric
- ½ tsp chilli powder
- ¼ tsp coriander powder
- ¼ tsp cumin powder
- ½ cup (100ml) water
- salt
- ½ cup tinned tomatoes
- ½ tsp tomato puree
- ½ tsp maple syrup
Instructions
- Remove the first layer of leaves and trim the ends off of your sprouts. Wash them, cut in half and set aside.
- To a large pan, on medium heat, melt your ghee and add your cumin seeds and minced garlic. Fry for a minute until fragrant.
- Next, add your tomato puree and ground spices and fry for a further minute.
- In a blender, blitz your tinned tomatoes then add to your pan and mix. Cook on a medium heat for 3 minutes.
- Add your Brussel sprouts, give it a good mix and cook for 5 minutes.
- Pour in your water and maple syrup, cover with a lid and cook for 10 minutes. Remove the lid and cook for a further 5 minutes.
- Add a touch more water if your curried sprouts are looking dry.
- Garnish with crispy garlic slithers and coriander. Dig in!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 61Total Fat: 2gSaturated Fat: 1gUnsaturated Fat: 1gCholesterol: 2mgSodium: 28mgCarbohydrates: 11gFiber: 3gSugar: 3gProtein: 3g
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