Pan-fried dishes
Brussels sprouts curry with chickpeas
No Thai red curry from the wok, but a vegetarian stir-fry dish with Brussels sprouts and chickpeas: mildly spicy, creamy and suitable for everyday use. Coconut milk and curry powder round out the pot – naan, flatbread or rice go well with it.
Timing
- Preparation: approx. 12 minutes
- Cooking time: approx. 20 minutes
- Total: approx. 32 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 455 kcal
- Protein
- ≈ 14.3 g
- Carbohydrates
- ≈ 18.9 g
- Fat
- ≈ 31 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 1 onion · ≈ 100.0 g
- 2 cloves of garlic · ≈ 6.0 g
- 2 tbsp oil · ≈ 27.3 g
- 500 g Brussels sprouts · ≈ 500 g · Assumed quantity / reference product
- 1 can of chickpeas (400 g), drained · ≈ 240 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 500 g Brussels sprouts
- 1 can of chickpeas (400 g), drained
- 1 onion
- 2 cloves of garlic
- 400 ml coconut milk
- 200 ml pureed tomatoes
- 2 tbsp oil
- 2 tsp curry powder
- 1 tsp cumin
- Salt
- pepper
- optional: 1 teaspoon ginger, grated
- optional: coriander greens
- Naan, flatbread or rice for serving
Instructions
- Clean the Brussels sprouts, remove large leaves and halve the florets.
- Finely dice the onion and garlic.
- Heat oil in a large pan and sauté onion for 3-4 minutes.
- Briefly roast the garlic, ginger, curry powder and cumin.
- Add Brussels sprouts and fry for 5 minutes.
- Pour in the pureed tomatoes and coconut milk.
- Add the chickpeas and simmer for 12-15 minutes until the Brussels sprouts are tender and tender.
- Season with salt, pepper and coriander and serve.
