Whole30 compliant Brussels Sprouts Eggplant Curry recipe. A combination of eggplants, brussels sprouts, apple and spices make this vegetable curry special. It comes together in no time, and is rich, creamy and mildly spicy (you can make it as spicy or mild as you want). Great served with rice (use cauliflower rice for Whole30).
Ingredients
2 eggplants (baby eggplants)
1 pound brussels sprouts (frozen)
1 apple
4 cloves garlic (finely chopped)
2 teaspoons turmeric
1 teaspoon dry mustard
ginger (small piece, finely grated)
1/4 teaspoon red pepper (crushed, adjust to taste)
1. Slice eggplant lengthwise, then cut each slice into 4 wedges. Chop apple. 2. Heat olive oil in a large skillet over medium heat. Add garlic and cook for 30 seconds. 3. Add turmeric, dry mustard, red pepper and ginger; stir. Add eggplant wedges and chopped apple, stir and cook for 2 minutes. 4. Add water, coconut milk, frozen brussels sprouts, salt and vinegar. Bring to a boil and simmer for 15 minutes.
Shop products and ingredients I recommend for this recipe:
Garlic
Turmeric
Dry Mustard
Canned Coconut Milk
Olive Oil
Crushed Red Pepper
Apple Cider Vinegar
Ginger Root
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About Alena
Welcome to my website!
I’m Alena, the blogger at MyDeliciousMeals since 2010. My goal with MyDeliciousMeals is for you to discover the joy of cooking and to find lots of new favorite recipes that your family will enjoy. I’m so happy you stopped by!
Comments
My base for yellow curry
Guest
My husband and I have enjoyed this recipe with an endless variety of vegetables. I’ll pick 3-5 veggies, and no matter what, it’s amazing. I’m WFPB and after 8 months of trying new recipes, this is the only one that’s on a weekly rotation.
My husband and I thoroughly enjoyed this curry recipe. I didn't have apples, so I used carrots instead. I also added onion. This is my new way to have eggplant. It was so good I'm actually already looking forward to making it again with another mix of vegetables.
The flavor from the sauce was excellent. I don't love eggplant, so I think next time I might try replacing it with tofu, squash or maybe chicken, but definitely a good recipe.
I love the basics and ratios of this recipe. I make it all the time using the brussel sprouts and apple, but substituting other veggies like green beans, squash, and sweet potato, when I don't have eggplant on hand. Delish. People always compliment me when I bring it to a table. Thx.
Brussels sprouts are so healthy, but unfortunately I'm the only one in the family who likes the taste. But we all love curries, so this might be a great way to get Brussels sprouts to the dinner table. Jus pinned it!
Love the colors on this dish. This would make a unique side dish for the upcoming holidays - something different than the standard roasted Brussels sprouts with bacon. - Julie
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Comments
My base for yellow curry
GuestAmazing
Guestgood flavor sauce
GuestThis dish
GuestTara
GuestMonica Voznyak
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