Creamy Brussels sprouts and broccoli coconut curry with quinoa. An easy vegetarian dinner packed with flavor, plant based protein, and warming spices.
This Brussels sprouts and broccoli coconut curry with quinoa is a comforting, plant based meal that brings together creamy textures, warming spices, and vibrant green vegetables. It is the kind of dish that feels nourishing and satisfying at the same time, perfect for a cozy weeknight dinner or a wholesome weekend lunch.
The richness of coconut milk balances the slight bitterness of Brussels sprouts, while broccoli adds freshness and quinoa provides plant based protein and texture. The result is a complete vegetarian curry that is both simple to prepare and full of flavor.
Recipe Overview
This Brussels sprouts and broccoli coconut curry serves about four people and works beautifully as a main dish. It combines seasonal vegetables with full fat coconut milk, yellow curry paste, and warm spices such as turmeric, cumin, and ground coriander. Quinoa makes the dish more filling and adds a light, fluffy texture that absorbs the fragrant sauce. The curry is creamy, gently spiced, and naturally gluten free, making it suitable for a wide range of dietary preferences.
Prep time: about 20 minutes
Cook time: 25 to 30 minutes
Difficulty: easy
Diet: vegetarian, easily adapted to fully vegan depending on the curry paste used
Equipment and Tools
To prepare this Brussels sprouts and broccoli coconut curry, you will need a large skillet or wide saucepan with a thick base to ensure even cooking. A medium saucepan is also necessary for cooking the quinoa separately.
A sharp knife, a cutting board, a fine mesh strainer for rinsing the quinoa, and a wooden spoon for stirring are essential. Using the right tools helps maintain the texture of the vegetables while allowing the sauce to develop properly.
Ingredients for 4 Servings
Vegetables
Brussels sprouts: 200 g
Choose fresh, firm sprouts with a bright green color. Smaller to medium sized sprouts are usually more tender and less bitter. Trim the base, remove any damaged outer leaves, wash thoroughly, and cut in halves or quarters depending on their size.
Broccoli: 200 g
Select a head with tightly packed, deep green florets. Wash and separate into small florets. The stem can also be used if peeled and cut into small cubes.
Base and Plant Protein
Quinoa: 150 g
White, red, black, or tri color quinoa all work well. Rinse thoroughly under cold water in a fine strainer until the water runs clear to remove the natural saponin coating that can cause bitterness.
Sauce and Aromatics
Full fat coconut milk: 400 ml
Use full fat coconut milk for a creamy, rich sauce. Shake the can well before opening to combine the solids and liquid.
Onion: 1 medium
Peel and finely slice.
Garlic: 2 cloves
Finely chop or press to release maximum flavor.
Yellow curry paste: 1 tablespoon
Yellow curry paste is generally mild and aromatic. Always check the label if you require a strictly vegan or gluten free version.
Ground turmeric: 1 teaspoon
Ground cumin: 1 teaspoon
Ground coriander: 1 teaspoon
Coconut oil: 2 tablespoons
You can substitute with a neutral vegetable oil if preferred.
Salt and freshly ground black pepper: to taste
Fresh cilantro: a small handful for garnish
If you do not enjoy cilantro, flat leaf parsley is a suitable alternative.
Step by Step Instructions
Cook the Quinoa
Bring about two cups of water to a boil for every one cup of quinoa. Add the rinsed quinoa, reduce to a gentle simmer, and cook for around 15 minutes until the water is absorbed. Cover and let it rest for five minutes, then fluff with a fork.
Build the Flavor Base
In a large skillet, heat the coconut oil over medium heat. Add the sliced onion and cook for several minutes until soft and translucent. Stir in the garlic and cook briefly, making sure it does not burn. Add the yellow curry paste, turmeric, cumin, and ground coriander. Cook for one to two minutes, stirring constantly, to allow the spices to release their aroma and deepen in flavor.
Cook the Vegetables
Add the Brussels sprouts to the pan and toss to coat them in the spice mixture. Pour in the coconut milk and stir gently. Let the mixture simmer for about ten minutes over medium heat. Add the broccoli florets and continue cooking for another eight to ten minutes. The vegetables should be tender but still slightly crisp. Season with salt and black pepper according to your taste.
Combine and Finish
Once the vegetables are cooked and the sauce has slightly thickened, fold in the cooked quinoa. Stir gently to combine without breaking the vegetables. Let everything cook together for two to three more minutes so the flavors blend. Sprinkle freshly chopped cilantro over the top just before serving to add brightness and freshness.
Serving Suggestions
Serve this Brussels sprouts and broccoli coconut curry hot in large bowls. A squeeze of fresh lime juice just before eating enhances the flavors and balances the richness of the coconut milk. You can pair it with warm naan bread or serve it alongside steamed basmati rice for an even heartier meal. This curry also keeps well and often tastes even better the next day as the flavors continue to develop.
Tips and Variations
If you prefer a spicier curry, add freshly grated ginger or a pinch of chili flakes along with the garlic. For extra protein, stir in cooked chickpeas or add cubes of pan fried tofu toward the end of cooking. You can also adapt this Brussels sprouts and broccoli coconut curry according to the season. Kale, spinach, or sliced carrots make excellent additions and bring different textures and colors to the dish.
FAQ
Can I make this curry ahead of time
Yes, it stores well in an airtight container in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of water if the sauce has thickened too much.
Can I freeze Brussels sprouts and broccoli coconut curry
Yes, it freezes well, although the vegetables may become slightly softer after thawing.
How do I reduce the bitterness of Brussels sprouts
Choose small, fresh sprouts and avoid overcooking them. The creamy coconut sauce and spices naturally help balance their flavor.
Is this curry fully vegan
It can be fully vegan as long as the curry paste does not contain fish sauce or other animal products.
This Brussels sprouts and broccoli coconut curry with quinoa is proof that a plant based meal can be rich, satisfying, and full of character. With its creamy texture and warm spices, it is a recipe you will want to make again and again.
