Indian Brussels Sprout & Chickpea Curry | Aromatic & Creamy

Rinse the basmati rice thoroughly under cold water until the water runs clear. Then bring to a boil with twice the amount of lightly salted water, cover, and let simmer over low heat for about 12–15 minutes until done.

Wash the Brussels sprouts, trim the stalks slightly, remove any wilted outer leaves, and cut the sprouts in half. Drain the chickpeas in a sieve and rinse with cold water. Finely dice the onion, garlic, and ginger.

Heat the coconut oil in a large pan or braiser. Sauté the diced onion over medium heat for about 3 minutes until translucent. Add the garlic, ginger, garam masala, ground cumin, and turmeric powder, and roast while stirring for about 1 minute until the spice aromas fully unfold.