Vegan brussels sprouts stew

Experience the warmth and flavor of our Vegan Brussels Sprouts Stew, a hearty dish brimming with tender brussels sprouts, aromatic spices, creamy coconut milk, cashews, and a hint of lemon zest. Perfect for a comforting plant-based meal.

02 Apr 2025
Cook time 15 min
Prep time 5 min

Ingredients:

1 lb brussels sprouts
1 onion
1 tbsp coconut oil
2 tbsp coriander leaves
4 garlic cloves
2 tomatoes
1/2 tsp turmeric powder
1/2 tsp red pepper (spice)
2 tsp curry powder
1/2 cup cashew
2 cups coconut milk
1 dash salt
1 lemon
Vegan brussels sprouts stew

Welcome to this delicious and nutritious Vegan Brussels Sprouts Stew recipe. This hearty stew is a perfect blend of Brussels sprouts, rich coconut milk, and an array of aromatic spices. It's not just a treat for the taste buds but also packed with health benefits. Perfect for a comforting dinner or lunch, this dish is sure to become a staple in your vegan meal rotation.

Instructions:

1. Prepare the Ingredients: Wash and halve the Brussels sprouts. Dice the onion and chop the tomatoes. Mince the garlic cloves. Roughly chop the coriander leaves. Juice the lemon and set it aside.
2. Heat the Coconut Oil: In a large pot or deep skillet, heat 1 tbsp of coconut oil over medium heat until melted.
3. Sauté the Onion and Garlic: Add the diced onion to the pot and sauté for about 3-4 minutes or until it turns translucent. Add the minced garlic and continue to sauté for another minute until fragrant.
4. Add the Spices: Stir in the turmeric powder, red pepper, and curry powder. Cook for about 1-2 minutes to allow the spices to toast and release their flavors.
5. Cook the Brussels Sprouts: Add the halved Brussels sprouts to the pot. Stir well to coat them in the spice mixture. Cook for 8-10 minutes, stirring occasionally, until the Brussels sprouts start to brown and crisp up slightly.
6. Add the Tomatoes and Cashews: Stir in the chopped tomatoes and cashews. Cook for another 2-3 minutes to soften the tomatoes.
7. Simmer with Coconut Milk: Pour in the coconut milk and stir well to combine. Bring the mixture to a gentle simmer. Lower the heat and let it cook for about 15-20 minutes, or until the Brussels sprouts are tender and the flavors have melded together.
8. Season and Add Lemon Juice: Add a dash of salt to taste. Just before serving, stir in the lemon juice and chopped coriander leaves.
9. Serve: Ladle the stew into bowls and garnish with a few extra coriander leaves if desired. Serve hot with rice, quinoa, or your favorite side.

Tips:

- Selecting Brussels Sprouts: Choose bright green Brussels sprouts that are firm to the touch for the best texture and flavor.

- Prep Ahead: You can chop the Brussels sprouts and other vegetables ahead of time to make the cooking process smoother and faster.

- Spice Levels: Adjust the amount of red pepper and curry powder based on your spice tolerance. Start with less if you're sensitive to heat and add more as needed.

- Cooking the Onions: Make sure to sauté the onions until they are translucent for a sweeter and more developed flavor in your stew.

- Serving Suggestion: This stew pairs wonderfully with a side of rice, quinoa, or crusty bread. A squeeze of fresh lemon juice right before serving adds a delightful zing.

- Texture Variation: For a nuttier taste, lightly toast the cashews before adding them to the stew.

Congratulations on making this delicious Vegan Brussels Sprouts Stew. Enjoy the creamy blend of coconut milk, the crunchiness of cashews, and the robust flavors from the spices and veggies. This stew not only satiates your hunger but also provides a nutritious meal that can be enjoyed by everyone. Happy cooking!

Nutrition per serving

4 Servings
Calories 480kcal
Protein 10g
Carbohydrates 30g
Fiber 10g
Sugar 11g
Fat 40g

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