Make your next dinner extra flavorful with this simple Indian Brussels Sprouts recipe! Crispy, golden, and tossed in Madras curry powder with a squeeze of lemon.
This Indian Brussels sprouts recipe is my favorite spicy vegetable side dish for a quick dinner or a casual gathering with family and friends.
With just five simple ingredients: Brussels sprouts, curry powder, lemon juice, cilantro, and a touch of seasoning, this dish provides a burst of tropical flavors that everyone will love and keep coming back for (also try my hot honey Brussels sprouts).
I made this for a potluck, and its vibrant colors and bold spices turn it into a great conversation starter. The highlight here is the ghee (the clarified butter). It gives the sprouts a rich, nutty flavor and helps them turn golden in one skillet, all in about 20 minutes.
Ingredients
- Brussels sprouts: Trim the stems and remove any yellow outer leaves before cooking. Slice them in half or quarters through the stem, so they hold their shape.
- Curry powder: You can use store-bought (available at most grocery stores in the United States) or homemade Madras Curry powder. This mild South Indian-style spice blend has a rich aroma and a spice kick.
- Ghee (Clarified butter): This is the secret key to this recipe (you'll thank me later for this discovery). However, feel free to choose any other neutral-flavored oil.
- Cilantro & lemon juice: Added for the fresh flavors.
How To Make Indian Brussels Sprouts
- Heat the ghee in a large skillet over medium heat. Add Brussels sprouts cut side down in a single layer.
- Cover it with a lid.
- Cook for 5-7 minutes, stirring occasionally, until golden brown.
- Sprinkle curry powder and salt, stir well, and cook for another 5 minutes until slightly crispy. Mix in lemon juice and cilantro, and serve warm.
♨️How To Adjust The Heat Level
These Indian Brussels sprouts have a mild heat, mainly from our curry powder. The good news is you can easily adjust the spice level, with flavors ranging from mild to medium.
If you prefer mild heat, control the amount of our spice mix.
Increase the curry powder and add cayenne pepper for a profound heat.
The Leftovers
- Use any leftover Brussels sprouts to make a salad, fill tacos, or add them to soup for extra flavor.
- Store in the refrigerator for up to three days or in the freezer for about two months.
- To defrost, place them in the refrigerator overnight or use the microwave for a quicker option.
- For reheating, use the stovetop method or microwave. Add a splash of water while reheating to prevent them from drying out.
Best To Serve With
- Meat & Seafood: The dish pairs well with grilled chicken. It also goes well with grilled salmon or garlic-pepper shrimp.
- Soups: For a light dinner, serve the veggies with a big bowl of clear tomato soup or hibachi soup recipe.
- Bread: Indian flatbreads are genuine choices(like this onion kulcha). On the other hand, naan or garlic bread would also be the best.
Frequently Asked Questions
This dish is coated with bold Indian spices and has a crunchy texture, making it truly special. The combination of aromatic flavors and crispiness makes it stand out from its traditional recipes.
You can use frozen Brussels sprouts. But remember that the texture of frozen sprouts is softer and more tender than crispy, roasted ones (like in this roasted Brussels sprouts and sweet potatoes and this hot honey Brussels sprouts).
Yes! Feel free to add vegetables like carrots, cauliflower, or bell peppers. Ensure you cut them evenly so that they cook along with the Brussels sprouts for the best results.
📖 Recipe
Indian Brussels Sprouts Recipe (Curry Spiced, 20 Minutes)
Ingredients
- 1 lb Brussels sprouts trimmed and halved or quartered
- 1 tablespoon ghee or any neutral-flavored oil
- 1 ½ teaspoon Madras curry powder store-bought or homemade
- 1 tablespoon lemon juice
- 2 tablespoon chopped cilantro
Instructions
- In a large skillet, heat ghee over medium heat.
- Place the trimmed and halved Brussels sprouts, cut side down in a single layer in the skillet.
- Cover with a lid and let them cook for 5-7 minutes, stirring occasionally, until they start turning golden brown.
- Sprinkle Madras curry powder and salt over the Brussels sprouts. Stir well to coat them evenly.
- Continue cooking for another 5 minutes, stirring occasionally, until the Brussels sprouts are slightly crispy and well-seasoned.
- Turn off the heat, mix in lemon juice and chopped cilantro, and serve warm.
Notes
- Trim the stems and remove any blemished leaves. Slice the Brussels sprouts in half or quarter through the stem, so they hold their shape.
- To adjust the heat, use less curry powder for a milder flavor, or add more curry powder and cayenne for extra heat.
- For a vegan version, use avocado oil instead of ghee. Use leftovers in salads, tacos, or soups.
- Store in the refrigerator for up to 3 days or freeze for up to 2 months. Defrost overnight in the fridge, or in the microwave for a faster option.
- Reheat on the stovetop, stirring occasionally, or in the microwave with a splash of water to keep them moist.
Indian brussels sprouts are a simple, healthy, and delicious side dish. I highly reccomend. Thanks for the recipe!
These were very tasty! I really enjoyed the Indian spices.
I was excited to find a new way with brussel sprouts and these did not disappoint. I really loved the Indian flavors and spices paired with them. Thanks for the great recipe!
This is my absolute favorite way to prepare brussels sprouts!! Normally I'm not a huge fan of brussels sprouts because I can't get them to be flavorful enough, but these were packed with flavor! I'll definitely be making these again soon!
These brussels sprouts were super delicious! I love using Indian spices cause its my favorite type of flavor when I make anything veggies!
We love brussels sprouts and this curried version is going on my "must make" list right now. It's a perfect appetizer or side dish.
Absolutely love the spices and flavors here! Such a great side dish.
Lovely recipe and very helpful information..You have described everything so well 🙂