This vibrant Brussels sprouts stew combines tender sprouts, creamy coconut milk, and crunchy cashews for a comforting, flavor-packed meal.
High in plant-based protein, fiber-rich, and naturally low in carbs, it’s a wholesome choice for everyday cooking.
Quick to prepare and full of nourishing fats, this stew makes weeknight dinners satisfying, healthy, and effortlessly delicious.
Quick Brussels Sprouts Stew
Equipment
- 1 large sauté pan or wok
- Knife and cutting board
- Mortar and pestle (optional for garlic)
- Measuring Cups and Spoons
- Wooden spoon or spatula
Ingredients
- 1 tablespoon coconut oil
- 1 medium red onion finely diced
- 1 teaspoon black mustard seeds
- 2 tablespoons fresh cilantro minced
- 1 sprig curry leaves about 12 leaves, optional
- 4 garlic cloves smashed or minced into a paste
- 2 medium tomatoes diced
- ½ teaspoon turmeric powder
- ½ teaspoon cayenne pepper or paprika
- 2 teaspoons garam masala or curry/sambar powder
- 1 pound Brussels sprouts halved if large
- ½ cup raw cashews
- 14 ounces coconut milk
- Salt to taste
- Juice of 1 lemon or lime optional
Instructions
- Heat the Oil and Temper Spices: Begin by placing a large sauté pan or wok over medium heat. Add 1 tablespoon of coconut oil and allow it to warm until it becomes shimmering but not smoking. Once the oil is hot, add 1 teaspoon of black mustard seeds. Stand close enough to hear the seeds pop, releasing their nutty aroma. This process only takes a few seconds but builds a flavorful base for the stew.
- Sauté Aromatics: Lower the heat slightly to medium. Add 2 tablespoons of freshly minced cilantro and 12 curry leaves, if using. Stir them gently in the hot oil for 10–15 seconds until fragrant. Immediately add 4 smashed garlic cloves, either crushed with a knife or pounded into a paste. Stir constantly for another 15–20 seconds, allowing the garlic to release its strong, inviting aroma without browning.
- Cook the Onions: Next, add 1 finely diced medium red onion to the pan along with a pinch of salt to help draw out moisture. Sauté the onions gently for about 2–3 minutes until they soften and turn translucent. Make sure to stir often so the onions cook evenly and do not stick or brown too quickly. This step builds a natural sweetness that balances the spices and coconut milk.
- Add Tomatoes and Spices: Once the onions are soft, stir in 2 diced medium tomatoes. Sprinkle ½ teaspoon turmeric powder, ½ teaspoon cayenne (or paprika), and 2 teaspoons garam masala over the vegetables. Mix everything thoroughly so the spices coat the onions and tomatoes evenly. Cook this mixture for 2–3 minutes until the tomatoes soften but still hold their shape, releasing a rich, colorful base for the stew.
- Incorporate Brussels Sprouts and Cashews: Add 1 pound of halved Brussels sprouts to the pan, making sure to use small, tender sprouts if possible for even cooking. Toss the sprouts carefully in the spiced tomato-onion mixture to coat them completely. Add ½ cup raw cashews and mix again. The cashews will toast slightly during cooking, adding a creamy crunch that complements the coconut milk later.
- Simmer the Stew: Pour in ½ cup of water and bring the mixture to a gentle boil over medium heat. Once boiling, cover the pan with a lid and reduce the heat to medium-low. Let the Brussels sprouts simmer for 8–10 minutes or until they are tender to your liking. Check occasionally to ensure they are cooking evenly and the mixture is not sticking. The sprouts will not soften further after this step, so aim for perfect tenderness now.
- Add Coconut Milk and Adjust Flavor: After the Brussels sprouts are cooked, slowly stir in 14 ounces of coconut milk. Mix gently to incorporate the creamy liquid with the vegetables. Heat the stew just until it is warmed through, taking care not to bring it to a full boil to prevent the coconut milk from separating. Taste the stew and adjust salt as needed, balancing the flavors to your preference.
- Finish with Citrus: Turn off the heat and stir in the juice of 1 lemon or lime if desired. The citrus adds a bright, fresh note that balances the richness of the coconut milk and cashews. Give the stew a final gentle stir to distribute the flavors evenly.
- Serve and Enjoy: Transfer the stew into a large serving bowl. Serve hot as a standalone main dish or pair with steamed rice, quinoa, or warm flatbreads for a wholesome meal. Garnish with extra cilantro if desired. Each bite offers a perfect balance of creamy, nutty, and spiced flavors, making this a satisfying, nutrient-rich option for any weeknight dinner.
Notes
- Always choose small, tender Brussels sprouts for the best texture. Larger sprouts can be halved or quartered to ensure even cooking.
- Toasting the cashews lightly in the pan before adding coconut milk enhances their flavor and adds a subtle crunch.
- Adjust spices according to your preference: cayenne adds heat, while paprika keeps it mild. Start with less and increase gradually.
- The stew can be made slightly thicker by simmering uncovered for a few extra minutes, or creamier by adding a little extra coconut milk.
- For a smoother texture, blend half of the coconut milk with the cooked vegetables using an immersion blender before stirring in the rest of the milk.
Chef’s Secrets: Insider Cooking Techniques
To elevate this Brussels sprouts stew, start with tempering your spices in hot oil.
Mustard seeds and curry leaves release essential oils that form a fragrant base for the dish.
Adding garlic and onions in stages ensures each ingredient fully contributes to the depth of flavor.
Cashews not only provide texture but also act as a natural thickener when simmered in coconut milk.
Lastly, using fresh lemon or lime juice at the end brightens the dish and balances the richness of the coconut milk, creating a harmonious and layered flavor profile.
Serving Suggestions: How To Enjoy
This stew is versatile and pairs beautifully with a variety of sides.
Serve over steamed basmati rice or quinoa for a complete, protein-rich meal.
For a cozy, hearty dinner, enjoy it with warm whole-grain flatbreads or chapati.
Garnish with extra cilantro, a sprinkle of toasted cashews, or a drizzle of coconut milk for a restaurant-style presentation.
It also works well as a side dish alongside roasted meats or plant-based protein like tofu or tempeh.
Storage Tips: Keeping It Fresh
The Brussels sprouts stew stores well in the refrigerator for up to 4 days.
Allow it to cool completely before transferring to an airtight container.
Reheat gently on the stovetop over low heat, stirring occasionally to prevent separation of the coconut milk.
This stew also freezes well for up to 2 months; freeze in portion-sized containers for easy meal prep.
When reheating from frozen, thaw overnight in the fridge and warm gently on the stove.
Frequently Asked Questions
1. Can I use frozen Brussels sprouts instead of fresh?
Yes, frozen Brussels sprouts work in a pinch, but they may release more water during cooking. Reduce the added water slightly and simmer until the desired tenderness is reached.
2. Is it possible to make this stew nut-free?
Absolutely. Simply omit the cashews or substitute with sunflower seeds or pumpkin seeds for a similar crunch without the nuts.
3. Can I make this stew spicier or milder?
Yes! Adjust the cayenne or paprika according to your heat preference. Start with a small amount and taste as you go. You can also add a pinch of chili flakes for an extra kick.
4. How can I thicken the stew if it’s too thin?
Simmer the stew uncovered for a few extra minutes to reduce the liquid. Alternatively, blend a portion of the vegetables and stir them back in to create a naturally creamy consistency.
5. What are some good make-ahead options for this recipe?
You can prepare the onions, garlic, and spices in advance and store them in the fridge.
Cooked stew can also be portioned and frozen for quick meals during the week. Adding fresh lemon juice just before serving keeps the flavors bright.
