Indian Brussels Sprouts Recipe

Indian Brussels sprouts tossed with curry powder—quick, flavorful, vegan, & perfect for dinner or potlucks! Ready in minutes effortlessly.

Course Side Dish

Cuisine American, Indian

Prep Time 5

Cook Time 15

Servings servings

Calories 114kcal

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.

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