Simple, practical, and full of everyday flavour, Curried Caramelized Brussels Sprouts is a vegan, vegetarian Indian main, side made with oil, cumin seeds, and brussels sprouts in about 35 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Total time: 35 minutes
  • Yield: 2
  • Category: Main, Side
  • Cuisine: Indian

Ingredients

  • 2 tsp oil (divided)
  • 1/2 tsp cumin seeds
  • 1 lb brussels sprouts
  • 1/2 cup chopped onion
  • 2 cloves of garlic
  • 1/2 green chili
  • 1/2 tsp turmeric
  • 1/2 tsp garam masala (or use spices and blends like curry powder, jamaican curry powder, ethiopian berbere for variation)
  • 1/3 tsp cayenne
  • 1/2 tsp salt (divided)
  • 1 large tomato (diced)
  • 1/2 cup or more water
  • cilantro (pepper flakes, lemon juice for garnish)

Method

  1. Remove outer leaves and tough stems from the brussels sprouts. Slice into half if large.
  2. Heat 1 tsp oil in a large skillet over medium high heat. When hot, add cumin seeds and mix for a few seconds. Add the Brussels sprouts and cook for 4-5 minutes or until brown on some sides. Stir, Then cover and steam for a minute. Remove carefully from skillet.
  3. Add 1 tsp oil and heat over medium heat. Add onion, garlic, chili and a good pinch of salt. Cook until translucent.
  4. Add the spices and 1/4 tsp salt and mix in. Add the tomatoes and 1/4 cup water and cook until tender. Mash the larger tomato pieces.
  5. Add the brussels, 1/8 tsp salt, and 1/4 cup more water. Mix well, cover and cook to steam for 4 to 5 mins. Taste and adjust salt and flavor. Add more sal or garam masala as needed. Steam for a bit longer if the brussels are not cooked to preference.
  6. Take off heat. Garnish with cilantro, pepper flakes, lime and serve. Serve with a curry of choice such as chickpea coconut curry or serve as a side with vegan meatloaf. Store: Refrigerate for upto 3 days.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.