Curried carrot salad, with a pleasant spice from the curry, fresh lime juice, and sweet raisins, makes a delicious and flavorful appetizer.
Peel the carrots and grate finely over a large bowl.
Cut the onions in half and cut into fine strips.
Peel the garlic.
Heat a small pan fat-free and roast 2 tablespoons of sunflower seeds in it.
Set aside briefly in a small bowl.
Then heat some coconut oil in the pan and sauté the onion strips for 2 mins.
Press in the garlic, dust with 1 1/2 teaspoons of curry powder and stir-fry for 30 seconds.
Then add to the carrots in the bowl.
Prepare 1/2 teaspoon zest of the lime and 4 tablespoons of juice and add to the bowl together with 2 tablespoons of yacon syrup.
Coarsely chop 3 tablespoons of raisins and coriander.
Add 2/3 each of the sunflower seeds, raisins and coriander to the bowl, mix thoroughly.
Season with salt and pepper to taste.
Serve the carrot salad sprinkled with the remaining sunflower seeds, raisins and cilantro.