Recipe: Curried Brussels with Rosemary Rice

Easy Option For The Flexitarian. Meat Free 2 Days A Week

Curried Brussels with Rosemary Rice


  • ½ bag of brussel sprouts
  • 1 avocado
  • 2 tbsp of pumpkin seeds toasted
  • 2-3 Cloves of Garlic
  • Coconut Oil
  • 2 Tbsp of finely chopped fresh Rosemary
  • 1 tbsp of favourite organic curry powder
  • Grain of Choice – Organic Boiled White Rice used here.
  • DRESSING – Cold Pressed Olive Oil & Braggs Liquid Amino Acid or Soya Sauce


Curried Brussels or Broccoli

Wash & peel outer layer of brussels. Half them and steam until cooked lightly. Put 2 tbsp of coconut fat/oil in frying pan, curry powder and 2 crushed garlic cloves & a pinch of salt. Mix well on low heat and then add brussel sprouts. Turn up the heat and toss continuously for 2-3 minutes just until sprouts brown slightly and absorb contents. Here I have curried broccoli, exactly the same as brussel sprouts.

Cook grain to light and fluffy (see other link for cooking grains). Half avocado and cut into small even pieces and add to rice. Add brussels & remaining ingredients except dressing. Add olive oil and braggs or soya sauce last and mix lightly.

Note: Buy organic – Spices that are not organic are often irradiated and much of their nutritional value lost in this process. This recipe is made from many common ingredients and would make an excellent vegetarian day for those transitioning away from ‘meat for every dinner scenario’. Great Brain Food with the variety of oils & avocado.

Siobhan Shinnors

Siobhan Shinnors

Herbalist, Nutritionist, Iridologist and Yoga Therapy

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