Rainbow Veggie Curry 2

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 400 g chopped organic butternut squash, pumpkin and sweet potato
• 6 small whole baby beets, cooked and peeled
• 4 tablespoons torn fresh sweet basil leaves
• 1/2 cup water
• 1/4 cup orange juice
• 1/4 cup papaya nectar
• chili-infused avocado oil (for frying)
• 2 cups organic brown basmati rice
• 1/2 cup split red lentils
• 1 cinnamon stick
• 1 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 1/2 teaspoon curry masala
• 1 teaspoon cumin
• 1/2 teaspoon cumin seed
• 3 dried curry leaves
• 1 teaspoon garam masala
• 3 star anise
• 2 tablespoons mixed seeds, pumpkin, linseed, sesame, sunflower
• 2 tablespoons cashew nuts
• 1 teaspoon soy sauce
• 1 teaspoon cornflour
• 1 teaspoon balsamic vinegar
• 3 tablespoons organic tomato sauce

Recipe

• 1 cook organic brown basmati rice with split red lentils and turmeric.
• 2 keep to one side.
• 3 fry all spices in chili infused avocado oil until lightly toasted.
• 4 add chopped butternut, pumpkin and sweet potato.
• 5 add baby beetroot and fresh sweet basil.
• 6 stir until coated in spices.
• 7 add water.
• 8 simmer for 15-20 minutes.
• 9 remove from heat.
• 10 just before serving:.
• 11 fry mixed seeds and cashew nuts in chilli infused avocado oil until toasted.
• 12 stir in cornflour.
• 13 add balsamic vinegar, soy sauce and organic tomato sauce.
• 14 mix well.
• 15 stir into the rest of the curry.
• 16 stir in fruit juices.
• 17 dish curry onto bed of rice.
• 18 serve with tall glasses of mixed papaya and orange juice.