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
- Spaghetti with Brussels Sprouts
- Vegan Shaved Brussels Sprouts Salad
- Creamy Vegan Orzo Risotto with Brussels Sprouts
Brussels Sprouts Stew Recipe
Easy Brussels Sprouts Stew
Equipment
- Saute pan or wok
Ingredients
- 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)
Instructions
- 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.
Sanaya Kondaskar
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!!!
Vaishali
Sanaya, that's so lovely to hear. Thanks for your kind words, and so happy you liked the stew!
Dori Eden
I can’t eat tomato so what can I use to replace it?
Kelly Vazis
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!!!
Vaishali
So happy you liked it, Kelly! Thanks for letting me know.
Cristy
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!
Anonymous
Can we use frozen B sprouts or just need fresh only?
Vaishali
Frozen is fine!
Ellen Lederman
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!
Vaishali
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.
Michelle
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.
Abbie
Did you use dried coriander leaves? Or fresh (cilantro?)
Vaishali
Fresh, always, with coriander.
eatingbirdfood
This look so delicious. I love all things curry and brussels sprouts.
onesonicbite
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.
Jane Tomes
Hi Vaishali..I live in a rural area and can not find the coriander leaves..is there a substitute? Than k you!
Vaishali
Hi Jane, mint would be perfect here. Do you get mint where you live?
Vicki
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.
Vaishali
Vicki, how lovely to hear that-- so glad you tried both, they are a great combination.
msmarigold
I am looking forward to making this, but I also don't see the cashews listed. How much? I don't see the correction.
Vaishali
1/2 cup please!
Terry
This looks delicious, but I don't see cashews in the ingredient list or the instructions after you mention it in the description.
Vaishali
Thanks, added!
Anne-Marie
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!
Vaishali
Thanks, Anne-Marie, added now. The rest of the coconut milk gets added at the very end and just warmed through.
Christina
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!
Vaishali
Thanks! Added now. 🙂 And yes, add cashews with the sprouts.
Leslie Grabowski
Can't wait for organic Brussels Sprouts to hit the stores! They are soooo hard to find.
Vaishali
They sure are. I wish too that I could find organic sprouts more easily, but I usually make do with whatever I can get.
Leslie Grabowski
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!
Vaishali
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.