West African Style Brussels Sprouts with Yellow Curry
Serving Size:6|Prep Time:15minutes|Cook Time:20-30minutes

  1. Heat a heavy pan or Dutch oven over medium heat and add olive oil.
  2. Add the onions, garlic and red bell peppers and cook for about 2 minutes.
  3. Add the curry, turmeric and brussels sprouts and cook, stirring for another 3 to 4 minutes.
  4. Add the tomatoes, water, salt and pepper and cook until mixture is nearly dry about 15 – 20 minutes or more if you like the sprouts soft.
  5. For added richness, melt a tablespoon of butter into the vegetables just prior to serving. Replace the water with low sodium vegetable broth to enrich the flavor. This dish can be made a day prior then reheated gently in a slow oven. To do so, cut the cook time to 15 minutes, cool, cover and refrigerate.
Chef’s Narrative
This is a brightly flavored and festive dish enriched with yellow curry and turmeric.
Recipe Substitutions
  • 1tablespoonolive oil
  • 1/2medium onionthinly sliced
  • 1teaspoonchopped garlic
  • 1/2red bell pepperthinly sliced
  • 1/2teaspooncurry powder
  • 1/4teaspoonturmeric
  • 3/4poundBrussels sproutsabout 18-20, trimmed
  • 3/4cupcanned diced tomatoes with juice, low sodium
  • 1cupwater
  • 1/4teaspoonsalt
  • 1/4teaspoonfreshly ground black pepper