Chickpeas and Brussel Sprouts Curry by RawSpiceBar  | Mealz

Chickpeas and Brussel Sprouts Curry

3 Servings

5 min Prep, 30 min Cook


Contains Mustard


This dish is heaven to our taste buds! YUM!
Don't do it if you cant handle unique!

Views: 1683


Cooking Stages

    • Heat oil in a large, heavy-bottomed soup pot or Dutch oven over medium heat. Add 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, RawSpiceBar’s Garam Masala; season with salt and pepper.

    • 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.

Nutrition Facts

Serving Size 717 g

Amount Per Serving
Calories 654.7 cals33%
% Daily Value*
Kilojoules 2744.3 kJ33%
Fat 14.7 g23%
Sodium 435.7 mg19%
Carbohydrate 104.4 g35%
Protein 26.1 g52%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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