Name: Curried Brussels Sprouts, Chickpeas, and Sweet Potatoes
Yield: 4, plus leftovers for lunch Servings
Ingredients: 2 tablespoons coconut oil or canola oil; 1 teaspoon cumin seeds; 1 teaspoon mustard seeds; 2 medium onions, chopped; Kosher salt and freshly ground pepper; 3 garlic cloves, finely chopped; 1 tablespoon chopped peeled ginger; 1½ teaspoons ground turmeric; 1 teaspoon garam masala (optional); Pinch of cayenne pepper; 1 pound Brussels sprouts, trimmed, halved; 1½ pounds sweet potatoes, peeled, cut into ½” cubes; 1 15-oz. can chickpeas, rinsed; ⅔ cup coconut milk; 2 dates, chopped; Greek yogurt (for serving)

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Danny Kim

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 notes