Indian Red Lentil Dahl with Brussels Sprouts | Spiced Autumn Curry

Clean the Brussels sprouts, remove the dry outer leaves, and cut them in half. Peel the onion, garlic, and fresh ginger, then chop them finely. Thoroughly rinse the red lentils in a sieve under cold water.

Heat the coconut oil in a large pot over medium heat. Add the chopped onion and saute for 3-4 minutes until translucent. Then stir in the crushed garlic and grated ginger, and saute for another minute until fragrant.

Sprinkle with the spices: add the garam masala, turmeric, and ground cumin. Stir over low heat for half a minute to release the aromas, taking care not to let them burn.