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Curried Brussels Sprouts, Chickpeas, and Sweet Potatoes

Curried Brussels Sprouts, Chickpeas, and Sweet Potatoes

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4, plus leftovers for lunch Servings

Sometimes more is more: Brussels sprouts, with their bitter edge and stout texture, can take on big flavors like bacon, vinegar, or, in this case, abundant Indian-inspired spices.


  • 2 tablespoons coconut oil or canola oil
  • Kosher salt and freshly ground pepper
  • 3 garlic cloves, finely chopped
  • 1 tablespoon chopped peeled ginger
  • 1½ teaspoons ground turmeric
  • 1 teaspoon garam masala (optional)
  • 1 pound Brussels sprouts, trimmed, halved
  • 1½ pounds sweet potatoes, peeled, cut into ½” cubes
  • 1 15-oz. can chickpeas, rinsed
  • Greek yogurt (for serving)

Recipe Preparation

  • Heat oil in a large, heavy-bottomed soup pot or Dutch oven over medium heat. Add cumin and mustard seeds and cook, stirring frequently, until mustard seeds begin to pop, about 1 minute. Add onions, season with salt, and cook, stirring often, until onions begin to soften, about 5 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute. Stir in turmeric, garam masala, if using, and cayenne; season with salt and pepper.

  • Add Brussels sprouts, sweet potatoes, and chickpeas and season with salt and pepper. Stir in coconut milk and 2/3 cup water. Bring to a boil, then reduce heat to a simmer and cook until vegetables are tender, 18–20 minutes. Stir in dates and simmer, uncovered, about 3 minutes more. Serve curry dolloped with yogurt.

Nutritional Content

Calories (kcal) 390 Fat (g) 16 Saturated Fat (g) 13 Cholesterol (mg) 0 Carbohydrates (g) 58 Dietary Fiber (g) 12 Total Sugars (g) 16 Protein (g) 9 Sodium (mg) 250Reviews SectionIt’s ok, had to add more spices like coriander, cinnamon, and a little fennel seed. Could’ve used more coconut milk, also subbed sweet potatoes for Japanese potatoes and adding some diced rainbow carrot. Brussels sprouts never really soaked up the flavor of the spices and were a bit too bitter.Chef_sadgalLos Angeles07/10/20