Roasted Brussel Sprouts and Edamame With Curry Sunflower Seed Sauce [Vegan, Gluten-Free]

• 10-15 Brussel sprouts 
• 1/2 teaspoons sea salt
• 2 teaspoons olive oil
• 1 cup shelled edamame beans
• Coconut oil, for cooking the edamame
• 1/2 cup shelled sunflower seeds, left to soak overnight
• 3 teaspoons tamari
• 1/2 teaspoons turmeric, dried
• 1/2 teaspoons curry powder
• 1/2 teaspoons paprika
• 1/2 teaspoons coriander
• 1/2 cup boiling water

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