1 teaspoon RawSpiceBar’s Garam Masala
2 tablespoons coconut oil or canola oil
2 medium onions, chopped
Kosher salt and freshly ground pepper
3 garlic cloves, finely chopped
1 tablespoon chopped peeled ginger
1 pound Brussels sprouts, trimmed, halved
1 15-oz. can chickpeas, rinsed
⅔ cup coconut milk
Greek yogurt, to serve
- Heat oil in a large, heavy-bottomed soup pot or Dutch oven over medium heat. Add onions, season with salt, and cook, stirring often, until onions begin to soften, about 5 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute. Stir in RawSpiceBar’s Garam Masala.
- Add brussels sprouts and chickpeas and season with salt and pepper. Stir in coconut milk and 2/3 cup water. Bring to a boil, then reduce heat to a simmer and cook until vegetables are tender, 18–20 minutes. Simmer, uncovered, about 3 minutes more. Serve curry dolloped with yogurt.