Make your next dinner extra flavorful with this simple Indian Brussels Sprouts recipe! Crispy, golden, and tossed in a delicious blend of curry powder and sunflower seeds for a perfect balance of crunch and spice.
This Indian Brussels sprouts recipe is my favorite 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 brings a burst of tropical flavors that everyone will love and keep coming back for more.
I made this for a potluck, and its vibrant colors and bold spices turn into a great conversation starter. If you’re looking for a plant-based vegan dish that never fails, this is for you!
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Why You'll Love This Recipe
⭐️It tastes fantastic, with warm flavors!
⭐️Simple, quick, and great for a party or potluck!
⭐️Customizable and ready in under 15 minutes!
Ingredients
- Brussels sprouts: Trim the stem and remove any outer yellow leaves before cooking. Slice them halves 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.
- Sunflower seeds: Choose raw sunflower seeds. If you are using roasted sunflower seeds, add them as a garnish.
- Ghee(Clarified butter): This is the secret key for 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 ghee in a skillet over medium heat and stir in sunflower seeds.
- Add Brussels sprouts in a single layer.
- Cover it with a lid and 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, tasting 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 is made to match with grilled chicken. Grilled salmon and garlic pepper shrimp all pair nicely.
- Soups: For a light dinner, serve the veggies with a big bowl of clear tomato soup or hibachi soup.
- Bread: Indian flatbreads are genuine choices(like this onion kulcha). On the other hand, naan or garlic bread would also be the best.
FAQ
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 frozen sprout's texture yields a softer and more tender texture than crispy and roasted.
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.
More Curry Flavored Recipes To Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Indian Brussels Sprouts Recipe
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
- 2 tablespoon raw sunflower seeds
- 1 tablespoon lemon juice
- 2 tablespoon chopped cilantro
Instructions
- In a large skillet, heat ghee over medium heat.
- Add sunflower seeds to the skillet toss for a second.
- Place the trimmed and halved Brussels sprouts, facing down in a single layer ion 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 blemished leaves, if any. And slice brussels sprouts in halves or quarters through the stem to hold their shape.
- You can easily adjust the heat level—reduce the spice for a mild flavor or add more curry powder and cayenne for extra heat.
- Use leftovers in salads, tacos, or soups for a flavorful twist.
- Store in the refrigerator for up to 3 days or freeze for up to 2 months. Defrost overnight in the fridge or microwave for a quick option. For a fast option, defrost.
- Reheat on the stovetop, stirring occasionally, or in the microwave with a splash of water to retain moisture and texture. To retain moisture and texture, heat
Ruxana says
Lovely recipe and very helpful information..You have described everything so well 🙂
Dana says
Absolutely love the spices and flavors here! Such a great side dish.
Nikki says
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.
Janie | Naughty Kitchen says
These brussels sprouts were super delicious! I love using Indian spices cause its my favorite type of flavor when I make anything veggies!
Anjali says
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!
Jill says
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!
Stephanie says
These were very tasty! I really enjoyed the Indian spices.
Colleen says
Indian brussels sprouts are a simple, healthy, and delicious side dish. I highly reccomend. Thanks for the recipe!