Curried Apple & Brussels Sprout Skillet
Tender shredded Brussels sprouts with tart apples, red onion, garlic, sage and warm curry spices. This quick vegan skillet combines sweet, savory and gently spiced flavors in an easy vegetable side dish.
Equipment
- Food processor
- grater
- Knife
- large saucepan
- Wooden spoon
Ingredients
- 56 g nondairy butter
- 4 garlic cloves grated
- 2 g dried sage
- 2 teaspoons mild or medium curry powder
- 1 teaspoon coarse sea salt
- 2 tart apples cored and coarsely shredded
- 40 g red onion finely chopped
- 455 g Brussels sprouts trimmed and thinly sliced
- Ground black pepper or crushed chilli flakes to taste, optional
Instructions
- Melt the nondairy butter in a large saucepan over medium heat.
- Add the garlic, sage, curry powder and sea salt and cook for 1 minute, stirring continuously.
- Add the shredded apples and red onion and cook for 2 minutes.
- Add the Brussels sprouts and cook for 4 to 5 minutes, stirring regularly, until tender while still retaining some texture.
- Taste and adjust the seasoning with black pepper or crushed chilli flakes if desired.
- Serve immediately.
Notes & Wine Advice
Serving Suggestions
Serve these curried Brussels sprouts alongside roasted chickpeas, baked tofu, seitan or a plant-based roast. They also pair well with brown rice, quinoa or roasted potatoes. For more vegetable side dishes, browse our Vegetable Recipes and Side Dish Recipes.Recipe Notes
Slice the Brussels sprouts thinly so they become tender during the short cooking time while retaining some texture. Tart apples work especially well because their acidity balances the richness of the nondairy butter and the warmth of the curry powder. Avoid overcooking the sprouts, as they can become soft and develop a stronger cabbage flavor.Variations
Add dried cranberries for extra sweetness or toasted pumpkin seeds for additional crunch. Crushed chilli flakes can be added for more heat. For a heartier meal, serve the sprouts over brown rice or quinoa with roasted chickpeas or tofu.Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat briefly in a saucepan over medium heat until hot. Freezing is not recommended because both the apples and Brussels sprouts can become watery and lose their texture after thawing.Wine Advice
A gently off-dry Riesling is a good match for the tart apple and aromatic curry spices. Its freshness balances the nondairy butter while a touch of sweetness softens the curry. A lightly oaked Chardonnay is a fuller alternative that works particularly well with the sage and buttery flavors.Nutrition values
Serving: 170 g | Calories: 230 kcal | Carbohydrates: 29 g | Protein: 5 g | Fat: 11 g | Saturated Fat: 3 g | Sodium: 670 mg | Sugar: 15 g