Curried Brussell Sprouts

Curried Brussell Sprouts

• 2 tablespoons coconut oil or canola 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
• ⅔ cup coconut milk
• 2 dates, chopped
• Greek yogurt (for serving)

Recipe 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 m

• Serve curry dolloped with yogurt.

Nutritional Content
Calories (kcal) 390 Fat (g) 16 Saturated Fat (g) 13 Cholesterol (mg) 0 Carbohydrates (g) 58 Dietary Fiber (g) 12 Total Sugars (g) 16 Protein (g) 9 Sodium (mg) 250