Archive of BBC Food Recipes

Brussels sprouts curry

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook


  1. Put a dash of olive oil in a large saucepan and add the Brussels sprouts and blanched potatoes and cook for about four minutes until browned all over.

  2. Add all the spices and cook for a further two minutes or so, until the spices give off a deep aroma.

  3. Add the white wine, stock cube, orange juice, red wine vinegar and sesame seeds and cook for a couple more minutes. Stir to ensure the stock cube dissolves fully.

  4. In a separate bowl, combine the coriander and orange.

  5. Pour the curry into a serving bowl and top with the mixed coriander and orange. Spoon over the yoghurt just before serving.


  • dash olive oil
  • 100g/3½oz Brussels sprouts, halved
  • ½ large potato, chopped and blanched in a pan of boiling salted water for five minutes
  • pinch turmeric
  • ½ tsp cumin seeds
  • pinch paprika
  • 1 cardamom pod, crushed
  • pinch ground cinnamon
  • 2 tbsp white wine
  • ½ chicken stock cube
  • squeeze orange juice
  • 2 tbsp red wine vinegar
  • 1 tbsp sesame seeds

To serve

  • large handful coriander, chopped
  • 1 orange, peeled, chopped
  • 2 tbsp plain yoghurt

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