Easy Brussels Sprouts Stew

Easy Brussels Sprouts Stew

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 6


  • 1 pound Brussels sprouts
  • 1 medium red onion finely diced
  • 1 tbsp. coconut oil
  • 1 tsp. black mustard seeds
  • 2 tbsp. cilantro minced
  • 4 cloves garlic smashed with a knife or a mortar and pestle until they are almost a paste
  • 1 sprig curry leaves about 12 individual leaves, optional
  • 2 medium tomtoes diced
  • 1/2 tsp. turmeric
  • 1/2 tsp. cayenne or paprika
  • 2 tsp. garam masala can sub with curry powder or even sambar powder. They will all result in flavor differences but will all be delicious versions
  • 1/2 cup raw cashews
  • 14 oz. coconut milk
  • Salt to taste
  • 1 lemon (or lime) juiced


  • Heat the oil in a wide saucepan and add mustard seeds. When they sputter, add the cilantro, curry leaves if using, and garlic. Saute for a minute.
  • Add the onions and saute for a minute until they begin to turn translucent. Add the tomatoes and powdered spices-- the garam masala, cayenne and turmeric. Saute, stirring frequently, until the tomatoes release most of their liquid and get pulpy.
  • Add the cashews, Brussels sprouts and some salt to taste. Cover the saucepan to let the Brussels sprouts get tender, around 5-8 minutes. Stir occasionally to make sure nothing's sticking to the bottom. If necessary, add a couple of tablespoons of water to the pan.
  • Add half the coconut milk and let the sauce come to a simmer. Check if the Brussels sprouts are tender by piercing one with a fork in the center. Add the remaining coconut milk and just warm through without letting the stew boil.
  • Check salt and add more if needed.
  • Serve the stew hot with some rice or bread. Squeeze on some lemon or lime juice over the stew while serving.
Keyword Brussels Sprouts, Cilantro, Coconut Milk, Garlic, Lemon, Onion, Tomatoes