In my opinion, you can never have too many curry recipes- they’re the perfect way to transform any vegetables you have on hand into a comforting meal packed with flavor. This tasty curry recipe, inspired by VeganRicha.com, features tomatoes, butternut squash, and brussels sprouts, that are slowly simmered together in a perfectly spiced broth. This simple and scrumptious one-pot meal tastes amazing served on it’s own, over rice or you could even enjoy it with Toasted Cauliflower Rice like I did. If you find yourself obsessed with curries like me, try Acorn Squash and Spinach Curry or Eggplant and Black Eyed Pea Curry too.
Brussels Sprouts and Butternut Squash Curry
Adapted from Brussels Sprouts and Potato in Tomato Gravy
Click Here for Printable Recipe
1/2 teaspoon extra virgin olive oil
1 tablespoon fresh ginger, grated
2 garlic cloves, minced
1/4 of a small jalapeno, seeded and finely chopped (reduce amount of jalapeno for a less spicy curry)
1/4 teaspoon cumin seeds
1/4 teaspoon turmeric powder
1 teaspoon garam masala
1 cup grape tomatoes, halved
8-9 Brussels sprouts, halved
4 ounces butternut squash, peeled, seeded, and cubed
1 cup vegetable broth (check for gluten)
1 tablespoon fresh parsley, chopped
1. Add oil to a medium nonstick skillet and heat to medium- low heat.
2. Add ginger, garlic, and jalapeno to skillet and saute for 2-3 minutes.
3. Stir in cumin seeds, turmeric, garam masala, and salt (to taste). Saute for 1 minute more.
4. Add in the tomatoes, brussels sprouts, and squash. Mix well to coat vegetables in spices.
5. Pour in vegetable broth and bring mixture to boil over high heat, stirring occasionally.
6. Once boiling, reduce heat to low, cover, and let curry simmer for 25-30 minutes, or until vegetables are fork tender. Stir from time to time.
7. Transfer curry to serving dish, garnish with fresh parsley and enjoy!
Nutrition Information--approximately 178 calories per serving (entire recipe)