Curried Brussels Sprouts, Chickpeas, and Sweet Potatoes

Sometimes more is more: Brussels sprouts, with their bitter edge and stout texture, can take on big flavors like bacon, vinegar, or, in this case, with abundant Indian-inspired spices. This quick, simple curried vegetable dish makes a meal with a side of rice or can be served with grilled meat or fish.

Curried Brussels Sprouts, Chickpeas, and Sweet Potatoes
Servings: 4 // Prep: 10 minutes // Total: 30 minutes

• 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
• 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)

Preparation
1. Heat oil in a large, heavy-bottomed soup pot or Dutch oven over medium heat.
2. Add cumin and mustard seeds and cook, stirring frequently, until mustard seeds begin to pop, about 1 minute.
3. Add onions, season with salt, and cook, stirring often, until onions begin to soften, about 5 minutes.
4. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute.
5. Stir in turmeric, cayenne and season with salt and pepper.
6. Add Brussels sprouts, sweet potatoes, and chickpeas. Cook them until they are brown then season with salt and pepper.
7. Stir in coconut milk and 2/3 cup water. Bring to a boil, then reduce heat to a simmer.
8. Cook until vegetables are tender, 18–20 minutes.
9. Stir in dates and simmer, uncovered, about 3 minutes more.
10. Serve curry dolloped with yogurt.