We love curry. It’s just that simple. It has a world of flavorful, and with loads of impressive greens and filling ingredients, you really can’t go wrong with this recipe.

Click the following link for a printer-friendly version with nutrition facts: GREEN CURRY WITH ROASTED BRUSSELS SPROUTS


vegan, gluten free, dairy free

Recipe by Jentry Lee Hull

Yields 6 servings

Prep time: 15 minutes

Cook Time: 1 hr 10 minutes

You’ll need:

  • Yellow onion
  • Garlic
  • Ginger Root
  • Lime
  • Coconut Milk
  • Green Curry Paste
  • Maple Syrup
  • Chickpeas
  • Brown Jasmine Rice
  • Sweet Potatoes
  • Cilantro
  • Cashews
  • Brussels Sprouts
  • Salt
  • Red Pepper Flakes
  • Sriracha
  • Coconut Oil
  • Neutral oil (Avocado)


  • 2 medium sweet potatoes/yams (I used Japanese yams)
  • 1 Lb Brussels Sprouts, trimmed and cut into quarters
  • 1 Tbsp neutral oil (I recommend avocado oil)
  • 1/2 tsp Pink Himalayan Salt
  • 1 tsp Red pepper flakes (sub with freshly ground pepper if preferred)
  • 1/2 yellow onion, small dice
  • 1 tsp virgin coconut oil
  • 1 thumb-sized piece ginger root, skin removed and minced
  • 4 cloves garlic, finely minced
  • 2, 13.5oz cans coconut milk (I recommend 365 Whole Foods Organic; I used one light and one full fat)
  • 1 full jar Green Curry Paste (I recommend Thai Kitchen)
  • 1 Tbsp Maple Syrup
  • 1 1/2 cups (1, 15oz can) chickpeas, drained and rinsed
  • 1 Lime, juiced
  • 2 cups Brown Jasmine Rice (I recommend Lundberg) 


  • Roast Potatoes:
    • Preheat oven to 450 °F.
    • Line a baking sheet with silicon mat or parchment paper.
    • Scrub, rinse, and shake dry sweet potatoes/yams. Place onto lined baking sheet and roast for about 50 minutes, turning halfway through. Roast plain – no oil needed. 
    • Pierce center with knife or fork to test doneness.
  • Roast Brussels Sprouts:
    • Once potatoes are baked, change oven heat to 425 °F.
    • Trim Brussels sprouts (remove stems) and cut each one, lengthwise, into quarters.
    • In a mixing bowl, toss Brussels with oil, salt, and pepper.
    • Transfer to a lined baking sheet and roast for 10-12 minutes, or until Brussels are crispy on the edges.
    • Remove from heat.
  • Meanwhile, make curry and cook rice:
    • For Curry:
      • In a large pot over medium heat, sauté diced onion in coconut oil for about 5 minutes.
      • Add ginger and garlic, and sauté for another minute, being careful not to burn the garlic.
      • Pour in coconut milk, along with green curry paste, and stir until well-combined.
      • Add chickpeas, and maple syrup.
      • Reduce heat to low, partially cover, and let simmer for 15 minutes, stirring occasionally.
      • After 15 minutes, stir in lime juice and let simmer for another minute or so.
    • For Rice:
      • Cook 2 cups dry rice according to directions.
  • Once potatoes and Brussels are roasted, the curry has simmered until it’s thick and creamy, and the rice is cooked, it’s time to serve.
  • Cut roasted potatoes in half, transfer to a serving bowl along with rice, and top with curry and roasted Brussels sprouts.
  • Garnish with fresh cilantro and few cashews, and enjoy.
  • Store leftovers in an airtight container for up to 5 days. 

Thrive on,

Coach Jentry