Rainbow Curry 1

Fruity tasty vegetarian curry, simple and quick. I made it up as I went along. (Rainbow - is what us South Africans call our nation - I feel this recipe reflects the multi-culturalness of our nation ;)

• Ready In: 45 mins
• Serves: 2-4

Ingredients

•  oil (for frying)
• 3  teaspoons  sesame oil
• 1  tablespoon sesame seeds
• 2  teaspoons poppy seeds
• 1  teaspoon paprika
• 1⁄2 teaspoon  chopped fresh chili pepper
• 1  teaspoon  curry masala
• 1  teaspoon  powder cumin
• 1  teaspoon  powder  coriander
• 1  teaspoon  powder turmeric
• 1  tablespoon curry leaf
• 1  tablespoon  chinese hoisin sauce
• 1  teaspoon miso
• 1  tablespoon  black bean sauce
• 1  sliced onion
• 3⁄4 cup  de puy lentils
• 1 (400 ml) can  curry  vegetables
• 1  tablespoon  chinese fermented black beans
• 3  tablespoons  organic tomato sauce
• 0.75 (400 ml) can coconut milk
• 1⁄2  lemon, juice of
• 1  cup  organic brown basmati rice
•  water
•  salt

Directions

1. Cook brown basmati rice, add 1/2 t turmeric and salt to taste.
2. Heat oil in pan (moderate heat).
3. Gry onions until partially cooked.
4. Add all spices.
5. Fry for about 1/2 a minute.
6. Add the rest of the ingredients except lemon.
7. Add approx 1.5 cups water.
8. Bring to boil.
9. Let simmer until lentils are cooked.
10. Stir occasionally to prevent sicking.
11. Add water if it gets dry (sauce should be thick).
12. Add lemon just before serving.
13. (The rice will take approx the same length of time to cook as this curry).