Brussels Sprouts Curry
Brussels Sprouts is a wonderful vegetable. This flavorful curry recipe brings out the best in this vegetable. This is a vegan, gluten-free and a low calorie curry recipe.
Servings: 4 servings
Calories: 346kcal
Ingredients
- 1 lb brussel sprouts
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 inch ginger, fresh grated
- 1 green chili deseeded and chopped
- 2 tablespoons coconut oil
- 400 ml coconut milk tin
- 14 oz tomatoes tinned
Spices
- 1 teaspoon coriander, ground
- ½ teaspoon turmeric
- 1 teaspoon cumin seeds
- 2 tablespoons curry powder
Instructions
- Remove the outer leaves from the brussel sprouts and slice them into quarters.
- In a large saucepan, add the coconut oil on a medium-high heat and cook the chopped onion for 8-10 minutes until soft.
- Add the minced garlic, grated ginger and chopped green chili and cook for 2 minutes.
- Add the cumin seeds and cook for 1 minute, stirring.
- Add the spices, stir and cook for 1 minute.
- Add the quartered brussels, stir to coat them in the curry mixture and cook for 5 minutes. If the mixture becomes too dry, add a tablespoon of the coconut milk
- Pour the tin tomatoes and coconut milk to the pan and break up the tomatoes. Bring to the boil, cover and simmer for 10 to 15 minutes until the brussels are soft (but not soggy).
- Serve with cauliflower rice or low carb naan bread.
Notes
Makes 4 servings.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1serving | Calories: 346kcal | Carbohydrates: 18g | Protein: 8g | Fat: 29g | Fiber: 8g