05 Nov Curried Brussel Sprouts, Chickpeas, and Sweet Potatoes
You may have noticed your social media feeds are chalk full with resolutions of eating healthy. September back-to-school madness of cleanses and packed gyms remind me of new year resolutions. This fall, instead of “resolutions,” I’m just trying to focus on eating “well” and rather than counting calories, the goal is choosing food that is satisfying and tastes amazing. This abundant Indian-inspired spices recipe fits the bill. Enjoy!
Recipe by Sara Dickerman
Brussel Sprouts, Chickpeas and Sweet Potatoes
Ingredients
Servings: 4
- 2 tablespoons coconut oil or olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 2 medium onions, chopped
- Kosher salt and freshly ground pepper
- 3 garlic cloves, finely chopped
- 1 tablespoon chopped peeled ginger
- 1½ teaspoons ground turmeric
- 1 teaspoon garam masala (optional)
- Pinch of cayenne pepper
- 1 pound Brussels sprouts, trimmed, halved
- 1½ pounds sweet potatoes, peeled, cut into ½” cubes
- 1 15-oz. can chickpeas, rinsed
- ⅔cup coconut milk
- 2 dates, chopped
- Greek yogurt (for serving)
Preparation
- Heat oil in a large, heavy-bottomed soup pot or Dutch oven over medium heat. Add cumin and 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, garam masala, if using, and cayenne; 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.