Rainbow Veggie Curry 2

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READY IN: 35mins
Recipe by AnnaHummingBird

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

Ingredients Nutrition


  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.

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