2 tbsp virgin coconut oil
1 tsp black or brown mustard seeds
1 tsp poppy seeds
1⁄4 to 1 tsp. dried red chile flakes
4 to 5 curry leaves, preferably fresh (optional)
2 tbsp sliced raw almonds
2 garlic cloves, thinly sliced
1 tsp fine sea salt
½ tsp freshly ground black pepper
1 tbsp lime juice
Trim stems off brussels sprouts and remove any damaged leaves. With a mandoline, a sharp knife, or a food processor fitted with the 2-mm. slicing disk, cut sprouts into thin slices. Melt coconut oil in a wok or a dutch oven over medium-high heat. Add mustard seeds and cook just until they start to sizzle and pop, 30 to 45 seconds. Add poppy seeds, chile flakes, curry leaves if using, almonds, and garlic and cook until garlic is fragrant, about 30 seconds more. Add sprout slices, salt, and pepper and stir gently to coat evenly. Turn the heat to medium-low and cook, stirring occasionally, until sprouts start to brown and char a little, 8 to 10 minutes.