John Myers
Ingredients for 2 servings:
- 300 g Brussels sprouts, cleaned and quartered
- ½ stalk(s) leek, washed and cut into rings
- 2 cm ginger, finely chopped
- 1 tsp coconut oil
- 1 tsp curry powder, hot
- 100 ml water or vegetable soup
- 50 ml cream
- 1 tbsp lemon juice
- n. B. spice mixture (spice-flower mixture)
- e.g. sunflower seeds
- 1 cup(s) spelt rice
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
Cook the spelt rice according to the package instructions. Heat oil in a large pan. Sauté the Brussels sprouts, leek, and ginger. Add the curry powder and fry briefly until pleasantly fragrant. Deglaze with water or stock and sauté the vegetables over medium heat for about 10 minutes until al dente. Add cream and lemon juice and bring to a boil. Serve the vegetables and spelt rice on a plate. Season to taste with the spice mix and garnish with sunflower seeds. Add salt if desired.
Facebook Comments