Rainbow Curry 1
- Ready In:
- 45mins
- Ingredients:
- 24
- Serves:
-
2
ingredients
- oil (for frying)
- 14.78 ml sesame oil
- 14.79 ml sesame seeds
- 9.85 ml poppy seeds
- 4.92 ml paprika
- 2.46 ml chopped fresh chili pepper
- 4.92 ml curry masala
- 4.92 ml powder cumin
- 4.92 ml powder coriander
- 4.92 ml powder turmeric
- 14.79 ml curry leaf
- 14.79 ml chinese hoisin sauce
- 4.92 ml miso
- 14.79 ml black bean sauce
- 1 sliced onion
- 177.44 ml de puy lentils
- 400 ml can curry vegetables
- 14.79 ml chinese fermented black beans
- 44.37 ml organic tomato sauce
- 300 ml can coconut milk
- 1 lemon, juice of
- 236.59 ml organic brown basmati rice
- water
- salt
directions
- Cook brown basmati rice, add 1/2 t turmeric and salt to taste.
- Heat oil in pan (moderate heat).
- Gry onions until partially cooked.
- Add all spices.
- Fry for about 1/2 a minute.
- Add the rest of the ingredients except lemon.
- Add approx 1.5 cups water.
- Bring to boil.
- Let simmer until lentils are cooked.
- Stir occasionally to prevent sicking.
- Add water if it gets dry (sauce should be thick).
- Add lemon just before serving.
- (The rice will take approx the same length of time to cook as this curry).
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RECIPE SUBMITTED BY
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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