Chickpeas and Brussel Sprouts Curry
5 min Prep, 30 min Cook
This dish is heaven to our taste buds! YUM!
Don't do it if you cant handle unique!
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.
Serving Size 717 g
|Amount Per Serving|
|Calories 654.7 cals||33%|
|% Daily Value*|
|Kilojoules 2744.3 kJ||33%|
|Fat 14.7 g||23%|
|Sodium 435.7 mg||19%|
|Carbohydrate 104.4 g||35%|
|Protein 26.1 g||52%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|