Fiery Brussels Sprouts and Bean Curry

1.Heat the vegetable oil in a large pan over medium heat.

2.Add the cumin seeds and mustard seeds, and let them sizzle for about 30 seconds until fragrant.

3.Stir in the chopped onion and sauté until it becomes translucent, about 5-7 minutes.

4.Add the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.

5.Mix in the diced tomatoes and cook until they soften and break down, about 5 minutes.

6.Add the turmeric powder, red chili powder, coriander powder, and salt. Stir well to combine and cook for another 2 minutes.

7.Add the halved Brussels sprouts and frozen beans to the pan, stirring to coat them in the spice mixture.

8.Pour in the coconut milk and bring the mixture to a gentle simmer. Cover the pan and let it cook for about 15-20 minutes, or until the Brussels sprouts are tender and the beans are heated through.

9.Stir in the garam masala and adjust the seasoning if necessary. Cook for an additional 2 minutes to let the flavors meld together.

10.Remove from heat and garnish with fresh cilantro before serving.