Rainbow Veggie Curry 2

"colourful! lovely for a winter day ...made it up as I went along"
 
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photo by AnnaHummingBird photo by AnnaHummingBird
photo by AnnaHummingBird
Ready In:
35mins
Ingredients:
24
Serves:
2-4
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ingredients

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directions

  • cook organic brown basmati rice with split red lentils and turmeric.
  • keep to one side.
  • fry all spices in chili infused avocado oil until lightly toasted.
  • add chopped butternut, pumpkin and sweet potato.
  • add baby beetroot and fresh sweet basil.
  • stir until coated in spices.
  • add water.
  • simmer for 15-20 minutes.
  • remove from heat.
  • just before serving:

  • fry mixed seeds and cashew nuts in chilli infused avocado oil until toasted.
  • stir in cornflour.
  • add balsamic vinegar, soy sauce and organic tomato sauce.
  • mix well.
  • stir into the rest of the curry.
  • stir in fruit juices.
  • dish curry onto bed of rice.
  • serve with tall glasses of mixed papaya and orange juice.

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RECIPE SUBMITTED BY

<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg"> Vegan I am South African and love international foods I love spiritual journeys Interested in Ayurveda Yoga teacher Artist and poet website: www.hummingbirds.co.za
 
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