1 tbsp. coconut flakes
1 tsp. curry
2 tbsp cashew butter
1 organic grapefruit, cut into pieces or fillets removed, some peel grated off
2 tbsp. coconut oil
1 red onion, finely diced
2 fennel, diced
Fennel stalks, cut into fine rings
300 g Brussels sprouts, trimmed and halved
1/2 sweet potato (200 g), peeled and diced
1 small piece of ginger, finely grated
70 g nuts (walnuts, pumpkin seeds, almonds)
160 g basmati rice
Puree coconut flakes, 1 tsp curry, 2 cups of water, cashew butter and salt.
Mix onions, fennel stalks, grapefruit peel, ½ of the ginger and lemon juice.
Heat coconut oil in a saucepan and sauté 1/3 of the onion mixture and curry. Add Brussels sprouts, fennel and sweet potato. Sauté everything vigorously.
Pour in coconut cream and simmer, covered, for 15 minutes, stirring frequently.
Simmer basmati rice with water, remaining ginger, curry and salt for 15 minutes.
Serve rice with the curry, grapefruits, nuts and fennel greens.
Drizzle a little lemon juice or grapefruit juice over the top.