Don’t be alarmed when you hear brussels sprouts and curry in the same sentence, we promise you this is delicious. It’s super fresh from the lemongrass and ginger and it’s special as there is only a very small amount of time where the eggplant and brussels sprouts seasons overlap.
This Week
2 Dec - 8 Dec
Lemongrass, Brussels Sprouts and Eggplant Curry with Brown Rice
- Under 1 hour
- 4
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Meal Prep Guide
Pre chop the vegetables. (Store separately in an airtight container)
- Cut 1 eggplant into wedges.
- Trim the ends from 400g of brussels sprouts (1 bag) and cut into halves.
Prepare the spice mix. (Store in the pantry in an airtight container)
- Combine 1 Tbsp curry powder, 1 tsp ground turmeric, 1 tsp mustard seeds and 1 tsp of chilli flakes.
Tips
Tips
- When frying off spices and aromatics for curries and stews you want to go low and slow so the flavours can develop nicely without burning.
- If you can’t get your hands on fresh lemongrass you can substitute for 1 Tbsp of dried lemongrass powder. It has a more mellow flavour so we’d recommend adding a little lime zest or juice to give it extra freshness.
Shortcuts
Vegetables
- Swap out the eggplant for 2 cups of pumpkin, peeled and cut into cubes.
Protein
- You can add chicken or tofu to this curry. Fry-off the chicken or tofu after you’ve cooked the spices (we’d recommend adding another 2 tsp of curry powder) and then follow the rest of the recipe as normal
Other
- Swap out the brown rice for jasmine rice or cauliflower rice.
Ingredients
- 1-2 Tbsp coconut oil
- 2 stalks lemongrass (finely diced)
- 2 Tbsp ginger (grated)
- 2 garlic cloves (crushed)
- 1 tsp ground turmeric
- 1 Tbsp curry powder
- 1 tsp mustard seeds
- 1 tsp chilli flakes
- 1 eggplant (cut into wedges)
- 1 cup vegetable stock or water
- 1 ½ cups brown rice
- 400g brussels sprouts (halved and ends trimmed)
- 400ml coconut cream
- ½ cup fresh coriander (roughly chopped)
Method
- Heat the coconut oil in a medium saucepan or sauté pan over low heat.
- Add the lemongrass, ginger, garlic, turmeric, curry powder, mustard seeds and chilli flakes. Cook for a few minutes until fragrant.
- Add the eggplant and toss through the spice mixture for a minute or so before adding the water or stock.
- Pop the lid on and let simmer for 15 minutes until the eggplant has cooked through.
- Cook the brown rice as per packet instructions.
- Remove the lid, add the brussels sprouts and coconut cream, pop the lid back on and cook for another 10 minutes or so until the brussels sprouts are cooked through but are not mushy.
- Serve the curry alongside the brown rice and garnish with some fresh coriander.
Variations
Vegetables
- Swap out the eggplant for 2 cups of pumpkin, peeled and cut into cubes.
Protein
- You can add chicken or tofu to this curry. Fry-off the chicken or tofu after you’ve cooked the spices (we’d recommend adding another 2 tsp of curry powder) and then follow the rest of the recipe as normal
Other
- Swap out the brown rice for jasmine rice or cauliflower rice.
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