Spiced Brussels Sprouts with Creamy Curry Sauce
Discover a tantalizing twist on Brussels sprouts with this Spiced Brussels Sprouts with Creamy Curry Sauce recipe. This quick and delicious dish features perfectly blanched Brussels sprouts tossed in a fragrant blend of garlic, shallots, and vibrant curry powder. Finished with a drizzle of creamy sauce, it transforms this often-misunderstood vegetable into a show-stopping side dish. Perfect for those who think they don’t like Brussels sprouts, this recipe showcases their natural flavors and adds a delightful spice. Ideal for a busy weeknight or an impressive addition to a dinner party. Coconut milk can be used as a healthier alternative to cream, making this dish both versatile and nourishing.
N/A
Servings
112
Calories
9
Ingredients
Ingredients
Brussels sprouts
12 (halved, loose leaves removed)
Garlic
2 (cloves, finely minced)
Shallots
2 (finely chopped)
Vegetable oil
3 tablespoons (for frying)
Salt
1/2 teaspoon
Soy sauce
1 tablespoon
Curry powder
3/4 tablespoon
Cream
3 tablespoons (or coconut milk for a healthier option)
Ice
as needed (for ice bath)
Instructions
1
Prepare a bowl of ice water and set it aside.
2
Trim the ends off the Brussels sprouts and cut them in half, removing any loose leaves.
3
Bring a pot of water to a rolling boil. Carefully add the halved Brussels sprouts, starting with the larger ones. Blanch them for about 10 seconds, just to soften slightly.
4
Stir the Brussels sprouts to ensure even cooking, then drain and immediately transfer them to the ice water to stop the cooking process. After they cool for a few minutes, remove them and place them on a paper towel to dry.
5
In a large pan, heat the vegetable oil over medium heat. Once hot, add the minced garlic and chopped shallots, sautéing until they become golden brown and fragrant.
6
Add the drained Brussels sprouts to the pan and toss them to coat with the oil, garlic, and shallots. Stir-fry for only about 1 minute, ensuring not to overcook the sprouts.
7
Sprinkle in the soy sauce, salt, and curry powder, continuing to toss the Brussels sprouts in the pan to evenly distribute the seasonings. Cook for an additional 30 seconds.
8
Remove the pan from heat, then stir in the cream (or coconut milk) gently until well combined. Return to low heat for another 30 seconds to warm through without boiling.
9
Serve immediately while hot, garnished with additional curry powder if desired.
Nutrition Information
7.5g
Fat
7.5g
Carbs
1.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this Brussels sprouts recipe?
The recipe is called Spiced Brussels Sprouts with Creamy Curry Sauce.
How many Brussels sprouts are needed?
You will need 12 Brussels sprouts for this recipe.
How should the Brussels sprouts be prepared?
The ends should be trimmed and the sprouts should be cut in half with loose leaves removed.
How long should I blanch the Brussels sprouts?
Blanch them in rolling boiling water for about 10 seconds to soften them slightly.
Why do I need a bowl of ice water?
The ice water is used to stop the cooking process immediately after blanching.
What are the primary aromatics used in the pan?
The aromatics used are 2 cloves of finely minced garlic and 2 finely chopped shallots.
What type of oil is recommended for frying?
The recipe calls for 3 tablespoons of vegetable oil.
How much curry powder is required?
You should use 3/4 tablespoon of curry powder.
Can I make this recipe vegan or dairy-free?
Yes, you can use coconut milk instead of cream as a healthier and dairy-free alternative.
How many calories are in a serving?
There are 112 calories per serving.
What is the fat content of this dish?
The dish contains 7.5g of fat.
How many carbohydrates are in this recipe?
There are 7.5g of carbohydrates per serving.
How much protein does this dish provide?
Each serving provides 1.75g of protein.
Is soy sauce included in the ingredients?
Yes, the recipe uses 1 tablespoon of soy sauce.
How much salt should I add?
Use 1/2 teaspoon of salt.
How long do I stir-fry the sprouts in the pan?
Stir-fry the sprouts for only about 1 minute to ensure they do not overcook.
When do I add the seasonings?
Add the soy sauce, salt, and curry powder after the sprouts have been tossed in the oil with garlic and shallots.
What is the final step before serving?
Stir in the cream or coconut milk and warm through on low heat for 30 seconds.
Should the cream be boiled?
No, the cream should be warmed through without reaching a boil.
How many ingredients are in this recipe total?
There are 9 ingredients in total.
Is this dish suitable for vegetarians?
Yes, it is tagged as a vegetarian dish.
Is this recipe considered a quick meal?
Yes, it is tagged as a quick meal and can be made in 30 minutes or less.
What is the best way to dry the sprouts after the ice bath?
Place them on a paper towel to dry after removing them from the ice water.
How should the garlic and shallots look after sautéing?
They should be golden brown and fragrant.
Can I garnish the dish?
Yes, you can garnish with additional curry powder if desired.
What kind of dish is this?
It is primarily served as a side dish.
Should the sprouts be added to the boiling water all at once?
The recipe suggests starting with the larger halves first.
Is this recipe good for people who usually dislike Brussels sprouts?
Yes, the description notes it is a show-stopping side dish perfect for those who think they don't like Brussels sprouts.
At what heat should the garlic and shallots be cooked?
They should be cooked over medium heat.
Should the dish be served hot?
Yes, it should be served immediately while hot.