Coconut-Curried Brussel Sprouts

These coconut-curried brussel sprouts make a great clean twist on the traditional Thanksgiving Brussels Sprouts side dish. Try this powerfully healing recipe, you won't be disappointed.

Coconut-Curried Brussel Sprouts

 

Muneeza Ahmed

Coconut-Curried Brussel Sprouts

Muneeza AhmedMuneeza Ahmed
These coconut-curried brussel sprouts make a great clean twist on the traditional Thanksgiving Brussels Sprouts side dish. Try this powerfully healing recipe, you won't be disappointed.

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.
Tried this recipe?Leave a comment!

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

Chutneys and Sauces

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Muneeza Ahmed

Hi, I'm Muneeza

I’m humbled to have supported over 9,000 people in 72 countries (and counting) to heal with the perfect blend of education, support and community. If you’re ready for your journey from hope to deep healing, you’re in the right place.

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Healing is my living, my purpose and my path.

I’m humbled to have supported over 9,000 people in 72 countries (and counting) to heal with the perfect blend of education, support and community. If you’re ready for your journey from hope to deep healing, you’re in the right place. LEARN MORE

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Muneeza Ahmed - Medicine Woman

Healing is my living, my purpose and my path.

I’m humbled to have supported over 9,000 people in 72 countries (and counting) to heal with the perfect blend of education, support and community. If you’re ready for your journey from hope to deep healing, you’re in the right place. LEARN MORE

Muneeza's Newsletter

Become an intuitive insider! Subscribe to be the first to find out about new books, recipes and receive exclusive discounts

Don’t speak english??

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Connect with me

MEDICAL DISCLAIMER: Muneeza Ahmed (“She,” “her,” or “Ahmed”), is not a licensed medical doctor, chiropractor, osteopathic physician, naturopathic doctor, nutritionist, pharmacist, psychologist, psychotherapist, or other formally licensed healthcare professional. Ahmed, does not render medical, psychological, or other professional advice or treatment, nor does she provide or prescribe any medical diagnosis, treatment, medication, or remedy. The information provided by Ahmed and Healthy Moon, LLC will not treat or diagnose any disease, illness, or ailment and if they should experience any such issues they should see their registered physician or other practitioner as determined by their own judgment.

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Nothing in this website and/or programs should be construed as healthcare advice, medical diagnosis, treatment or prescription. Information or guidance provided by Ahmed, should not be construed as a promise of benefits, a claim of cures, or a guarantee of results to be achieved. Ahmed, makes no guarantees or warranties related to her products or services.

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