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.
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.
