Brussels Sprouts Eggplant Curry

(mydeliciousmeals.com)
Whole30 compliant Brussels Sprouts Eggplant Curry recipe. A combination of eggplants, brussels sprouts, apple and spices make this vegetable curry special. It comes together in no time, and is rich, creamy and mildly spicy (you can make it as spicy or mild as you want). Great served with rice (use cauliflower rice for Whole30).
Brussels Sprouts Eggplant Curry

Ingredients

  • 2 eggplants (baby eggplants)
  • 1 pound brussels sprouts (frozen)
  • 1 apple
  • 4 cloves garlic (finely chopped)
  • 2 teaspoons turmeric
  • 1 teaspoon dry mustard
  • ginger (small piece, finely grated)
  • 1/4 teaspoon red pepper (crushed, adjust to taste)
  • 1 cup water
  • 1 can coconut milk (1 can = 13.5 fl oz)
  • 1 3/4 teaspoon salt
  • 3/4 tablespoon apple cider vinegar
  • 3 tablespoons olive oil
Yield:
servings
Prep time:
7 minutes
Cook time:
20 minutes
Total time:
27 minutes
Yield: 5 servings | Prep time: 7 minutes | Cook time: 20 minutes | Total time: 27 minutes

Instructions


1. Slice eggplant lengthwise, then cut each slice into 4 wedges. Chop apple.


2. Heat olive oil in a large skillet over medium heat. Add garlic and cook for 30 seconds.

3. Add turmeric, dry mustard, red pepper and ginger; stir. Add eggplant wedges and chopped apple, stir and cook for 2 minutes.

4. Add water, coconut milk, frozen brussels sprouts, salt and vinegar. Bring to a boil and simmer for 15 minutes.

Products I recommend for this recipe

Garlic

Garlic
Turmeric

Turmeric
Dry Mustard

Dry Mustard
Canned Coconut Milk

Canned Coconut Milk
Olive Oil

Olive Oil
Crushed Red Pepper

Crushed Red Pepper
Apple Cider Vinegar

Apple Cider Vinegar
Ginger Root

Ginger Root

Note: This post may contain affiliate links for products I like. This means that if you click on a link and make a purchase, I'll earn some coffee money at no cost to you, which I promise to drink while creating more helpful recipes like this ;) Thank you for supporting My Delicious Meals!

Comments

Add Comment

This dish

Guest August 3, 2019 2:09 PM
I love the basics and ratios of this recipe. I make it all the time using the brussel sprouts and apple, but substituting other veggies like green beans, squash, and sweet potato, when I don't have eggplant on hand. Delish. People always compliment me when I bring it to a table. Thx.
Reply

Guest October 26, 2017 8:25 AM
Brussels sprouts are so healthy, but unfortunately I'm the only one in the family who likes the taste. But we all love curries, so this might be a great way to get Brussels sprouts to the dinner table. Jus pinned it!
Reply

Tara

Guest October 21, 2017 11:33 PM
This looks so good. I've never had Brussels Sprouts in a curry before, I love the uniqueness!
Reply

Monica Voznyak

Guest October 20, 2017 3:29 PM
I'm doing my 1st round of Whole30. Made this curry for dinner yesterday. Like how creamy and nourishing it turned out. Great recipe for curry lovers!
Reply

Guest October 18, 2017 4:16 PM
Love the colors on this dish. This would make a unique side dish for the upcoming holidays - something different than the standard roasted Brussels sprouts with bacon. - Julie
Reply

good flavor sauce

Guest February 27, 2021 2:54 PM
The flavor from the sauce was excellent. I don't love eggplant, so I think next time I might try replacing it with tofu, squash or maybe chicken, but definitely a good recipe.
Reply

alenatrs March 1, 2021 9:17 AM
It sounds like you have a new favorite sauce! I'm glad you enjoyed it! I think all the replacements you listed should work ;) - Alena
Reply

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