Brussels Sprouts in Coconut Gravy – Vegan Recipe

Rich taste, easy method: Brussel sprouts in coconut gravy. Enjoy it for lunch or dinner.


  • 1 pound of Brussels sprout
  • Fresh coriander
  • 2 cup of coconut milk
  • 4 onions, chopped
  • 1 tbsp of olive oil
  • Salt and pepper to taste
  • ½ cup of cashew paste


Heat up some olive oil in a large frying skillet. Add the onions and stir-fry for several minutes. Now add the Brussels sprouts and cashew paste. Reduce the heat to medium and fry for about 5 minutes.

Add the coconut milk, season with some salt and pepper and cover. Cook for about 10 minutes over a medium-low temperature.

Remove from the heat and serve with the coriander on top.

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