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    You are in: Home / Recipes / Rainbow Veggie Curry 2 Recipe
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    Rainbow Veggie Curry 2

    Rainbow Veggie Curry 2. Photo by AnnaHummingBird

    1/1 Photo of Rainbow Veggie Curry 2

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    AnnaHummingBird's Note:

    colourful! lovely for a winter day ...made it up as I went along

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

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    Ratings & Reviews:

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    Nutritional Facts for Rainbow Veggie Curry 2

    Serving Size: 1 (291 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1065.9
     
    Calories from Fat 120
    11%
    Total Fat 13.3 g
    20%
    Saturated Fat 2.5 g
    12%
    Cholesterol 0.0 mg
    0%
    Sodium 406.3 mg
    16%
    Total Carbohydrate 207.8 g
    69%
    Dietary Fiber 26.8 g
    107%
    Sugars 11.7 g
    47%
    Protein 32.7 g
    65%

    The following items or measurements are not included:

    baby beets

    papaya nectar

    masala

    dried curry leaves

    star anise

    mixed seeds

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