Heat the oil. Add the coriander seeds, cumin seeds, cloves, cinnamon and peppercorns. Saute for a minute or two until the coriander is slightly darker and fragrant. Then the sliced onions and a pinch of salt and saute, stirring, about 2-3 minutes. Add the garlic and ginger and continue to saute.
When the onions are beginning to get brown spots, remove the onions and spices to a blender.
Add the coconut to the dry skillet and roast over a low heat until it starts to turn lightly golden. Add to the blender along with the tomatoes.
Add enough water to make a smooth paste. Set aside.
In a large saucepan, heat the other teaspoon of oil.
Add the finely chopped onion and saute until it starts to brown. Add the turmeric and cayenne or paprika. Give everything a good stir.
Add the ground masala and bring it to a boil. Let the masala cook five minutes on a simmer.
Add the sprouts and stir them in.
When the curry comes to a boil, lower the heat, cover, and let it simmer for about 20-30 minutes or until the beans are fully cooked but not mushy. Add salt to taste.
Turn off the heat and serve hot with the toppings, sliced or quartered lemons on the side, and bread.