They may not be everyone's favorite vegetable, but in our home, Brussels sprouts make happy dinners -- and diners. Especially when I serve them in this creamy, easy Brussels sprouts stew with the creamy goodness of coconut and cashew nuts.
Over here, dinners are more often than not cooked in short order. (Jay, poor kid, knows not to question the PBJ when it puts in a familiar appearance, because it means mom is up to her eyeballs with a work deadline, and needling her at a time like that will very possibly result in "annoyed mom.") So I get to sigh in guiltless relief when I can feed us something healthy and tasty that takes under 30 minutes to make from scratch. Like this Brussels sprouts stew.
The winner here is the creamy sauce: it's silken and rich and it coats your tongue with the sparkling flavors of spices, herbs and garlic. The cashewnuts add some protein muscle, and the Brussels sprouts themselves are cooked to a velvety softness that almost melts in your mouth. You could use this sauce for almost any vegetable: cauliflower would work, so would zucchini or even carrots.
The reason Brussels sprouts get a bad rap is because they are widely -- and correctly -- known as a "healthy food" and somewhere in our crooked brains we have equated that term with "tasteless" or "boring." Cooked the right way, though, Brussels sprouts are neither boring nor tasteless; in fact, they are spectacular. I love roasting them with some garlic, or pan-frying them with some lentil paste and Indian spices. But this stew, an easy recipe if there ever was one, is quite possibly my new favorite way to eat this mighty veggie.
Even if you are only an occasional Indian cook, you likely have most of these ingredients in your pantry already. Black mustard seeds, turmeric, and garam masala (or curry powder would do too) are the only "specialty" ingredients you need here. The curry leaves are optional, although they do add some delicious, fresh flavor, so use them if you can. And one more secret: don't shy away from using frozen Brussels sprouts in this recipe, if you can't find them fresh. No one will be able to tell. 😉
Looking for more vegan Brussels sprouts recipes?
- Air Fryer Brussels Sprouts
- Garlic Rosemary Roasted Brussels Sprouts
- Pan Roasted Brussels Sprouts
- Spaghetti with Brussels Sprouts
- Vegan Shaved Brussels Sprouts Salad
- Creamy Vegan Orzo Risotto with Brussels Sprouts
Brussels Sprouts Stew Recipe
Easy Brussels Sprouts Stew
- Saute pan or wok
- 1 pound Brussels sprouts (use the smallest you can find. If you can only find large ones halve them for quicker cooking)
- 1 medium red onion finely diced
- 1 tablespoon coconut oil
- 1 teaspoon black mustard seeds
- 2 tablespoon cilantro minced
- 4 cloves garlic smashed with a knife or in a mortar and pestle until they are almost a paste
- 1 sprig curry leaves (about 12 individual leaves, optional)
- 2 medium tomatoes (diced)
- ½ teaspoon turmeric
- ½ teaspoon cayenne (or paprika)
- 2 teaspoon garam masala (can sub with curry powder or even sambar powder-- they will all result in flavor differences but will all be delicious versions of each other)
- ½ cup raw cashews
- 14 oz coconut milk
- Salt to taste
- Juice of 1 lemon (or lime)
- Heat the oil in a wide saucepan and add mustard seeds. When they sputter, add the cilantro, curry leaves if using, and garlic. Saute for a minute.
- Add the onions and saute for a minute until they begin to turn translucent. Add the tomatoes and powdered spices-- the garam masala, cayenne and turmeric. Saute, stirring frequently, until the tomatoes release most of their liquid and get pulpy.
- Add the cashews, Brussels sprouts and some salt to taste. Cover the saucepan to let the Brussels sprouts get tender, around 5-8 minutes. Stir occasionally to make sure nothing's sticking to the bottom. If necessary, add a couple of tablespoons of water to the pan.
- Add half the coconut milk and let the sauce come to a simmer. Check if the Brussels sprouts are tender by piercing one with a fork in the center. Add the remaining coconut milk and just warm through without letting the stew boil.
- Check salt and add more if needed.
- Serve the stew hot with some rice or bread. Squeeze on some lemon or lime juice over the stew while serving.
This came out fantastic!!!!! A few additions: I added more tomatoes, added Cauliflower, curry powder & really good veggie broth to make it a little thinner. My friend who I cook for called it a masterpiece.
I actually skipped the cashews entirely and it was still delicious. Thought the idea of curried brussel sprouts sounded like it wouldn't be good, but a) I had too many of them and needed to use and b) felt like curry and happened to have curry leaves, so decided to try. Also, the Holy Cow "green bean casserole" is one of the most delicious things I've ever eaten, so decided to trust you - it was so good!
Hi Lisa, so happy you enjoyed the curry, and good to know it worked well without the cashews--that's good feedback and a nice option for those looking to cut down on fat. I am so happy to hear you love the green bean casserole. Green beans are so underappreciated, but I've grown to love them for how easy they are to find and cook. 🙂
Is there another vegetable that would work instead of tomatoes? I liked the stew but want to leave out the tomatoes next time.
You can just leave the tomatoes out, although they add a great tang to balance out the coconut milk.
I will not be able to find coriander leaves where I live. What would you suggest I use instead and how much? Thank you.
Mint would be great, 1 tbsp is fine. Coriander leaves are just cilantro, but assuming you know. 🙂 I'll clarify--it's an old habit to call them coriander leaves. 🙂
Thank you, I came across this recipe today and have just made it for our lunch. It was so so tasty, hearty and warming. My family and I loved it, even my 9 year old who is not a fan of sprouts!
Hi Amy, so happy to hear! Thanks for letting me know.
Is it better with full fat coconut milk or light coconut milk?
Full fat would work best for flavor!
I made this today and it was delicious. Great recipes-I'm so excited to try more of them!
This is one of my favorite recipes!!! I am making it for the 3rd time. Thank you for sharing your recipes!
So happy to hear. 🙂
This is AMAZING! Got a deal on Brussels sprouts and needed something different than roasted or pan-sauterd. I had almost everything, had to sub canned diced tomatoes for fresh. Left out the coconut oil, just used water. Will definitely make this again!
Awesome, so great to hear you tried an oil free version! 🙂
Very good recipe. Family liked it. Great alternative for brussels sprouts instead of roasted or poriyal.
Hi sorry I forgot to rate this delicious stew -I really enjoyed it and would appreciate it if you can let me know if it is suitable for freezing. Thanks so much for the recipe.
Yes, freezing should be fine, although anything with coconut milk will get a little grainy looking after being frozen. Still it won't hurt the taste.
Can l freeze this soup? Thanking you for a delicious recipe
Can leftovers be frozen?
I made this for my husband tonight and he loved it! The broth was bursting with flavour without being too heavy. Winter time is coming here in Australia and this was a perfect, warming meal. I will definitely make this again sometime in the future. Thank you so much for your lovely recipes! I look forward to making more of them soon. 🙂
OMG! This is amazing! I had all the Hesse leftover Brussels sprouts from another dish that was okay, but was boring reheated. I thought, ' what am I going to do with all these brussels sprouts? I don't want to toss them.' I made your recipe as is, then added just a few cooked black lentils I had left over to fill my tummy tomorrow at lunch. I'll look forward all morning at work to lunch? Next time I might add some mushrooms instead of lentils. Brussels sprouts should stay the main event as you have been hem. Thank you for this recipe!
Made this for dinner tonight. Heaven in a bowl! Thank you so much for a delicious meal that brings new flavors to remind us that it's a big world full of possibilities .Can't eat cashews, so used 1/2 pine nuts and 1/2 hemp seeds. Didn't have black mustard seeds, so used white, but will definitely get some black so that I can use it next time. So delicious!!
Hi Vaishali, I made some modifications to this recipe - blended the raw cashews with soy milk before pouring in veggies, did not have enough Brussels Sprouts so added some chopped up kale, used whole dried chili peppers instead of cayenne, used part sun-dried tomatoes because I was low on fresh, and used one tsp each of Garam Masala and Curry powder instead of two tsp Garam Masala. Such a satisfying meal! I have tried a lot of your recipes and am certain if more vegans cooked like this they would stay vegan.
BTW, the cashews and soy milk were substituted for the coconut milk.
That was so delicious!!!! Thanks for the recipes and I am really glad I found your site!
Mine didn't turn out that yummy yellow that you have in your pictures above.... but it was soo good!
I went on a random search for something to do with my Brussels and wow am I ever glad I found this recipe. It was outstanding, and now I've seen you have a blog and Twitter and everything I am excited and look forward to trying out more in future, thank you so much for sharing.
This was sooooo good! Perfect way to use the small sprouts from my garden. I doubled all the spices because I love lots of flavor, but this recipe is perfect.
I googled brussel sprout soup on a whim and your recipe came up. I made this tonight and it is amazing!!! Thank you so much.
Excellent recipe! Your blog is a dinner-saver 🙂 Whenever I am stuck for inspiration or want to change a mundane recipe into a star, I read your blog/recipes. Thank you!!!
Sanaya, that's so lovely to hear. Thanks for your kind words, and so happy you liked the stew!
I can’t eat tomato so what can I use to replace it?
Thank you for this recipe! I tried it on a whim, not really knowing what to expect as I'd never had brussel sprouts in a soup/stew before and was thrilled with the results! A beautiful and delicious stew! The flavor combination is amazing! I love it and it will definitely be making it again!!!
So happy you liked it, Kelly! Thanks for letting me know.
This was delicious! I substituted cilantro for the coriander leaves and left out the mustard seeds. I think next time I'll try chopping up the Brussels sprouts more. Thanks for the recipe!
Can we use frozen B sprouts or just need fresh only?
Frozen is fine!
Amazing! Easy to make and oh so flavorful. My only tweaks were roasting them first for maximum deliciousness, along with some roasted red pepper, which I needed to use up. Served over quinoa (I know, not authentic Indian, but needed to be used up). Your cashew raita on the side (I don't even bother buying yogurt anymore---this is completely satisfying), as a salad dressing because salad greens needed to be used up.
I can't thank you enough for this. Have never seen brussel sprouts on an Indian restaurant, but they will sure be making a frequent appearance in my home. It's getting so that I don't even want to eat out any more---just want to stay in and cook your recipes!
Hi Ellen, that's the nicest thing to hear, ever. Thank you! You're the best. 🙂 I love that you roasted the sprouts before adding. and the red peppers -- what a great idea and even more flavor.
I made this recipe last night and it is fabulous! Next time I will add more Brussels Sprouts so I have one in every bite. Did want to mention, it took a lot longer till they got tender...maybe an hour? Going to make the pan roasted recipe tonight 🙂 I just love your recipes, thanks so much! My husband and I could eat Indian food every night and your posts bring us closer to attaining that dream.
Did you use dried coriander leaves? Or fresh (cilantro?)
Fresh, always, with coriander.
This look so delicious. I love all things curry and brussels sprouts.
I think most Americans don't like Brussel Sprouts because most people just boil them. They taste HORRIBLE that way! But this dish looks pretty tasty.
Hi Vaishali..I live in a rural area and can not find the coriander leaves..is there a substitute? Than k you!
Hi Jane, mint would be perfect here. Do you get mint where you live?
Very nice recipe, always looking for interesting ideas to utilize this vegtable, we served it over basmati rice, with your Curry Mustard potatoes. Both recipes are excellent. Especially for early fall.
Vicki, how lovely to hear that-- so glad you tried both, they are a great combination.
I am looking forward to making this, but I also don't see the cashews listed. How much? I don't see the correction.
1/2 cup please!
This looks delicious, but I don't see cashews in the ingredient list or the instructions after you mention it in the description.
Hi Vaishali, thank you for this recipe! It looks great! I am wondering.... you talk about cashews but I can't find them in the recipe and you use only half a tin of the coconut milk? Thank you!
Thanks, Anne-Marie, added now. The rest of the coconut milk gets added at the very end and just warmed through.
You mention cashews in the intro and I can see them in the pictures, but they are not included in the recipe or in the preparation instructions. I've never cooked with cashews.....do u add them when I add the Brussels sprouts? How much? Thank you!
Thanks! Added now. 🙂 And yes, add cashews with the sprouts.
Can't wait for organic Brussels Sprouts to hit the stores! They are soooo hard to find.
They sure are. I wish too that I could find organic sprouts more easily, but I usually make do with whatever I can get.
Vaishali, if I remember correctly, you live in Silver Spring. Have you shopped at MOM's Organic Market in DC or College Park? All their produce is organic!
Hi Leslie, yes, there's a Mom's in Rockville-- it's a little far from where I am so I don't go often, but I should get there more.