Indian Brussels Sprout and Chickpea Curry | Creamy & Autumnal

Rinse the basmati rice thoroughly in a fine sieve with cold water until the water runs clear. Then cook gently in lightly salted water according to the packet instructions for about 10–12 minutes, and keep warm, covered.

Trim the fresh Brussels sprouts, remove any wilted outer leaves, trim the stems slightly, and cut the sprouts in half lengthwise. Peel and finely dice the yellow onion, garlic cloves, and fresh ginger. Rinse the chickpeas in a sieve and drain well.

Heat 1 tbsp of coconut oil in a large, deep frying pan or braising pot over medium-high heat. Place the Brussels sprout halves cut-side down and sear for about 4–5 minutes until golden brown and slightly caramelised. Then remove and set aside briefly.