minutes.
Bring a large pot of water to a gentle boil and set a bowl of ice
water on the side.
Hold a metal colander over the gently boiling water and press
the spaetzle batter through the holes, sliding a bench scraper or
another tool back and forth to help it along. When the spaetzle rise
to the top and the water has returned to a gentle boil (3 to 4
minutes), drain and place* the spaetzle immediately into the ice
water. Strain the spaetzle again, toss them with the olive oil, and
refrigerate until you’re ready to use them.
To make the sauce, heat the olive oil in a pot or Dutch oven
over medium heat. Add the onions, garlic, and ginger with a pinch
of salt and sauté until the onions are translucent, 4 to 5 minutes.
Add the shredded coconut, mix well, and cook for another 5
minutes.
Add the Berber seasoning and the lemongrass and let cook for
another 5 minutes.
Add the rest of the sauce ingredients and another pinch of salt
and bring to a gentle simmer. Cook for 30 minutes, stirring
occasionally and tasting for balance.
Meanwhile, make the Brussels sprouts slaw in a bowl by
combining all of the slaw ingredients and adjusting for salt, acid,
and oil. Set aside.
Put the cooked yellow tomato sauce through a strainer or a
chinois into a large bowl. Adjust the seasoning one more time.