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, abundant Indian-inspired spices.
- 2 tablespoons coconut oil or canola oil
- Kosher salt and freshly ground pepper
- 3 garlic cloves, finely chopped
- 1 tablespoon chopped peeled ginger
- 1½ teaspoons ground turmeric
- 1 teaspoon garam masala (optional)
- 1 pound Brussels sprouts, trimmed, halved
- 1½ pounds sweet potatoes, peeled, cut into ½” cubes
- 1 15-oz. can chickpeas, rinsed
- Greek yogurt (for serving)
Heat oil in a large, heavy-bottomed soup pot or Dutch oven over medium heat. Add cumin and mustard seeds and cook, stirring frequently, until mustard seeds begin to pop, about 1 minute. Add onions, season with salt, and cook, stirring often, until onions begin to soften, about 5 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute. Stir in turmeric, garam masala, if using, and cayenne; season with salt and pepper.
Add Brussels sprouts, sweet potatoes, and chickpeas and season with salt and pepper. Stir in coconut milk and 2/3 cup water. Bring to a boil, then reduce heat to a simmer and cook until vegetables are tender, 18–20 minutes. Stir in dates and simmer, uncovered, about 3 minutes more. Serve curry dolloped with yogurt.