Harvest Fresh Curried Brussels Sprouts with Sweet Potatoes

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Servings 4-6

Prep. Time 5 mins

Cooking Time 40


    2 tablespoons coconut oil or canola oil
    1 teaspoon cumin seeds
    1 teaspoon mustard seeds
    1 bag of 284g Harvest Fresh Cipollini onions, peeled and chopped in half
    Kosher salt and freshly ground pepper
    2 Harvest Fresh Gourmet garlic cloves, finely chopped
    1 tablespoon chopped peeled ginger
    1½ teaspoons ground turmeric
    1 teaspoon garam masala
    Pinch of cayenne pepper
    1 pound brussels sprouts, trimmed, halved
    1½ pounds Harvest Fresh sweet potatoes, peeled, cut into ½” cubes
    1 15-oz. can chickpeas, rinsed
    1 cup coconut milk
    2 dates, chopped
    Greek yogurt (for serving)

    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 more. Serve curry topped with yogurt, sprinkle with cilantro and fresh lime zest