Clean the Brussels sprouts and cook in salted boiling water for 15 minutes. Drain (collect some water), rinse and let drain.

Halve the orange. Squeeze out one half. Peel the other half, including the white skin. Cut out the fillets. Peel onion and chop finely.

Steam the onion in the hot butter until translucent. Add the spices and toast them briefly. Toss in the Brussels sprouts, orange fillets and sultanas. Pour in the orange juice and 30 ml of vegetable stock. Let simmer for five minutes. To taste.

Arrange the orange - Brussels sprouts - curry on a plate. Serve with rice with chopped, roasted cashew nuts.