Brussels Sprouts and Orange Curry with Cashew Rice
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg Brussels sprouts
- 3 orange (s)
- 160 g basmati
- 80 g cashew nuts
- 1 onion (s)
- 1 clove garlic
- 5 g iner root
- 2 tablespoons oil
- 1 teaspoon turmeric
- some cumin
- some cinnamon powder
- 40 g sultanas
- 100 ml vegetable stock
- salt
Print Recipe
Pin Recipe Instructions
- Cook the Brussels sprouts in salted water for 15 minutes. Rinse in cold water and allow to drain.
- In the meantime, peel off half of the orange peel in strips. Squeeze one orange, peel the other thickly and cut into slices. Fry and keep warm.
- Cook the rice until it is done. Roughly chop the cashew nuts and roast them without fat.
- Finely chop the onion, garlic and ginger and sauté. Add the orange peel and spices and roast briefly. Add Brussels sprouts and sultanas and briefly toss in the spices. Pour in the orange juice and broth. Season with salt. Fold in the orange slices.
- Mix the rice with the cashew nuts. Serve with Brussels sprouts.
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