Swede & Brussels Sprout Curry with Chicken
This winter curry brings together two underrated seasonal vegetables: nutty-sweet swede and crisp Brussels sprouts. Coconut milk, lemongrass and fresh ginger create an aromatic, warmly spiced sauce that, alongside tender chicken breast, makes a truly satisfying meal. It's best made with fresh ingredients from your local market. And if you've never cooked with swede before, you're in for a surprise, it tastes somewhere between squash, potato and sweet potato.
Ingredients
- 1 kg swede, also called rutabaga in the US
- 500 g Brussels sprouts
- 3 shallots
- 600 g chicken breast
- 2 stalks lemongrass
- 3 cm fresh ginger
- 2 tsp curry paste, additive-free if possible
- 2 tsp curry powder
- 1 tbsp dark soy sauce
- 1 tbsp sesame oil
- 1 tbsp olive oil
- 400 ml coconut milk
- 100 ml double cream
- 100 ml milk, or almond milk
- salt
- pepper
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 4 Servings |
|---|---|---|
| Calories | 530 kcal | 2,120 kcal |
| Carbohydrates | 26 g | 104 g |
| Protein | 42 g | 168 g |
| Fat | 28 g | 112 g |
| Fibre | 7 g | 28 g |
| of which sugar | 9 g | 36 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Cut the core out of each Brussels sprout in a cone shape, then peel off the individual leaves. Wash everything and set aside.
- Peel the swede generously so no woody skin remains, then cut into even cubes.
- Peel the shallots and chop into small dice. For the lemongrass, trim off the base, remove the tough outer layers and thinly slice the soft white part. Peel the ginger and cut into fine, small dice.
- Cut the chicken breast into bite-sized pieces. Heat the sesame oil with 1 tsp of the curry paste in a large pan and fry for about 3 minutes. Add the chicken and sear over high heat until almost cooked through. Deglaze with the dark soy sauce. Transfer the chicken to a plate and set aside.
- Heat the olive oil in the same pan. Add the shallots and swede cubes and fry for 5 minutes. Stir in the curry powder and the remaining curry paste and fry, stirring, for another 5 minutes.
- Reduce the heat. Add the coconut milk, cream and milk and let everything simmer gently for 10 minutes.
- Add the lemongrass and ginger to the pan and simmer for a further 10 minutes.
- Return the seared chicken and the sprout leaves to the pan. If there isn't enough liquid, add a splash more milk as needed. Simmer the curry for another 10 to 15 minutes, until the sprouts are tender. Season to taste with salt, pepper and more curry powder if you like.
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Nutrition facts per serving (estimate)
| Calories | 530 kcal |
|---|---|
| Carbohydrates | 26 g |
| Protein | 42 g |
| Fat | 28 g |
| Fibre | 7 g |
| of which sugar | 9 g |
Frequently asked questions
What does swede taste like in curry?
Swede has a mild, nutty flavour, somewhere between squash, potato and sweet potato, and it soaks up the curry spices beautifully.
Can I leave out or replace the cream?
Yes, simply swap the cream for extra coconut milk or a plant-based cream.
Which Brussels sprouts should I use for curry?
For this recipe the sprouts are separated into individual leaves so they cook more quickly and blend nicely into the sauce.
Is this curry good for meal prep?
Yes, the curry often tastes even better the next day and keeps well in the fridge for 2 to 3 days.
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