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Brussels sprouts stew.
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5 from 74 votes

Easy Brussels Sprouts Stew

A vibrant and easy Brussels sprouts stew with creamy coconut milk and cashew nuts. This is an easy weeknight recipe and one of our favorite ways to eat this delicious winter vegetable.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course/Stew
Cuisine: Fusion American Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 266kcal
Author: Vaishali · Holy Cow Vegan

Equipment

Ingredients

  • 1 tablespoon coconut oil
  • 1 medium red onion finely diced
  • 1 teaspoon black mustard seeds
  • 2 tablespoon cilantro minced
  • 1 sprig curry leaves (about 12 individual leaves, optional)
  • 4 cloves garlic smashed with a knife or in a mortar and pestle until they are almost a paste
  • 2 medium tomatoes (diced)
  • ½ teaspoon turmeric
  • ½ teaspoon cayenne (or paprika. Use more or less according to your preference)
  • 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.)
  • 1 pound Brussels sprouts (use the smallest sprouts you can find. Halve any sprouts larger than an inch in diameter)
  • ½ cup raw cashews
  • 14 oz coconut milk
  • Salt to taste
  • Juice of 1 lemon (or lime, optional)
US Customary - Metric

Instructions

  • Heat oil in a large pot or saute pan. Add the mustard seeds and wait a few seconds until you hear them pop.
  • Lower heat to medium. Stir in the cilantro and curry leaves and saute for a few seconds. Then add garlic and mix it in until the garlic becomes very aromatic. This should also take just a few seconds.
  • Mix in the onions along with a pinch of salt. Saute the onions for a couple of minutes until they begin to soften.
  • Stir in the tomatoes, cayenne, turmeric and garam masala. Saute for a couple of minutes until the tomatoes are soft but not fully broken down.
  • Add the Brussels sprouts and cashews to the pot and mix them in. Add ½ cup water and bring it to a boil. Cover the pot and let the Brussels sprouts simmer for 8-10 minutes or until they are very tender. The sprouts won't cook anymore after this point so make sure they are as tender as you want them to be.
  • Add the coconut milk to the pot and mix it in. Check for salt, add more if needed, and let the coconut milk warm through without coming to a boil. Turn off heat and stir in the lemon juice. Serve the stew hot.

Nutrition

Calories: 266kcal | Carbohydrates: 17g | Protein: 7g | Fat: 22g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Potassium: 654mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1003IU | Vitamin C: 79mg | Calcium: 63mg | Iron: 4mg