Sometimes more is more: Brussels sprouts, with their bitter edge and stout texture, can take on big flavors like bacon, vinegar, or, in this case, abundant Indian-inspired spices.
Recipe information
Yield
4, plus leftovers for lunch Servings
Ingredients
2
1
1
2
3
1
1½
1
1
1½
1
⅔
2
Need to make a substitution?
Preparation
Step 1
Heat oil in a large, heavy-bottomed soup pot or Dutch oven over medium heat. Add cumin and mustard seeds and cook, stirring frequently, until mustard seeds begin to pop, about 1 minute. Add onions, season with salt, and cook, stirring often, until onions begin to soften, about 5 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute. Stir in turmeric, garam masala, if using, and cayenne; season with salt and pepper.
Step 2
Add Brussels sprouts, sweet potatoes, and chickpeas and season with salt and pepper. Stir in coconut milk and 2/3 cup water. Bring to a boil, then reduce heat to a simmer and cook until vegetables are tender, 18–20 minutes. Stir in dates and simmer, uncovered, about 3 minutes more. Serve curry dolloped with yogurt.