Coconut-Curried Brussel Sprouts
Ingredients
- 2 lbs brussel sprouts, chopped
- 3 Tbsp maple syrup
- 8 cloves garlic, pureed
- ½ tsp kashmiri mirch (very mild) or cayenne powder
- 1 lemon, juiced
- 1 Tbsp chaat masala
- 1 tsp curry powder
- ½ cup coconut milk
- sea salt to taste (optional)
- ½ lemon, juice to serve
- ½ cup cilantro to serve
Instructions
- Roughly chop the two pounds of Brussels sprouts for 1-2 minutes in the food processor.
- Place in a bowl
- Puree the garlic cloves in the blender and add 1 tsp of lemon juice (or more) and maple syrup to blend.
- Add the garlic paste to the brussel sprouts in the bowl.
- Add spices Kashmiri Mirch or cayenne pepper and the chaat masala. And mix well so paste and spices are evenly blended.
- Once ready, spread out on a baking tray and bake for 20 m at 425F or until golden brown on top.
- Once the Brussels Sprouts are baked, place them in a cooking pot on medium heat. Add coconut milk and the rest of the lemon juice.
- Add a splash more of maple syrup and curry powder and sauté until the Brussels sprouts are further cooked down, about 6-7 minutes on the stove.
Brussel sprouts are such a versatile vegetable – just a simple tweak in the seasoning and you have an entirely new menu item. These coconut-curried brussel sprouts are a family favorite in my house. This recipe makes a great clean twist on the traditional Thanksgiving Brussels Sprouts side dish.
Not only are brussel sprouts versatile, they are also incredibly healing…as are some of the other ingredients used in this recipe.
Brussel Sprouts
Brussel sprouts are packed with nutrition. Filled with antioxidants, phytonutrients, vitamins A, C, and E, as well as alkalizing minerals like calcium, iron, and manganese, these mini-cabbage-looking veggies will help keep your immune system boosted. They are also high in omega-3 fatty acids and vitamin K, both of which are critical for brain and nerve function. Because of this, brussel sprouts are helpful for conditions such as brain fog, memory loss, lack of concentration, ADD, ADHD, dementia, and Alzheimer’s disease.
Packed with powerful anti-cancer compounds, burssel sprouts have been shown to help fight and prevent colon, breast, prostate, lung, bladder, liver, endometrial, and ovarian cancers.
In addition, brussel sprouts stimulate sluggish glands, promoting a cleaning effect on adipose cells and tissues. Because of this, brussel sprouts are ideal for weight loss. Furthermore, brussel sprouts are an incredible liver purifier and are featured as a key ingredient in many recipes in the Medical Medium® Liver Rescue book.
Garlic
Garlic is highly medicinal!
“One raw crushed clove of garlic contains the antibiotic equivalent of 100,000 units of penicillin” – Anthony William, Life-Changing Foods
Additionally, garlic contains very strong antibiotic, anti-fungal, anti-cancer, and anti-viral properties. The allicin in garlic has been proven to lower cholesterol and blood pressure significantly. With strong anti-inflammatory properties, this tiny herb is critical for healing from any autoimmune disease.
Ingredients
2 pounds Brussels Sprouts, chopped
3 Tbsp maple syrup
8 cloves garlic, puréed
1/2 tsp Kashmiri Mirch (very mild) or Cayenne powder
1 lemon, juiced
1 tbsp Chaat Masala
1 tsp curry powder
1/2 cup coconut milk
Sea Salt to taste (optional)
1/2 lemon, juiced to serve
1/2 cup cilantro to serve
Directions
- Roughly chop the two pounds of Brussels sprouts for 1-2 minutes in the food processor.
- Place in a bowl
- Puree the garlic cloves in the blender and add 1 tsp of lemon juice (or more) and maple syrup to blend.
Add the garlic paste to the brussel sprouts in the bowl. - Add spices Kashmiri Mirch or cayenne pepper and the chaat masala. And mix well so paste and spices are evenly blended.
- Once ready, spread out on a baking tray and bake for 20 m at 425F or until golden brown on top.
Once the Brussels Sprouts are baked, place them in a cooking pot on medium heat. Add coconut milk and the rest of the lemon juice. - Add a splash more of maple syrup and curry powder and sauté until the Brussels sprouts are further cooked down, about 6-7 minutes on the stove.
Quick Notes
A quick note about Kashmiri Mirch. This is powdered Kashmir Pepper which has a very mild spice level and is bright red in color. It adds a beautiful red color to your food, and it is way less spicy than cayenne.
Chaat Masala is a tangy spice blend that you could buy or make your own. Click here for a make your own Chaat Masala recipe.
Once ready, you can add a splash of lemon or lime juice and some chopped cilantro to garnish.
These coconut-curries brussel sprouts pair beautifully with a number of different recipes from my Chutneys & Sauces eBook. Check them out and let me know what you think in the comments below.
To your health & happiness,
Muneeza
