Rainbow Veggie Curry 2

• 400 g chopped organic butternut squash, pumpkin and sweet potato
• 6 small whole baby beets, cooked and peeled
• 4 tablespoons torn fresh sweet basil leaves
• 12 cup water
• 14 cup orange juice
• 14 cup papaya nectar
• chili-infused avocado oil (for frying)
• 2 cups organic brown basmati rice
• 12 cup split red lentils
• 1 cinnamon stick
• 1 teaspoon turmeric
• 12 teaspoon cinnamon
• 12 teaspoon curry masala
• 1 teaspoon cumin
• 12 teaspoon cumin seed
• 3 dried curry leaves
• 1 teaspoon garam masala
• 3 star anise
• 2 tablespoons mixed seeds, pumpkin, linseed, sesame, sunflower
• 2 tablespoons cashew nuts
• 1 teaspoon soy sauce
• 1 teaspoon cornflour
• 1 teaspoon balsamic vinegar
• 3 tablespoons organic tomato sauce

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.

butternut squash, baby beets, sweet basil, water, orange juice, papaya nectar, avocado oil, basmati rice, red lentils, cinnamon, turmeric, cinnamon, curry masala, cumin, cumin, curry, garam masala, anise, mixed seeds, cashew nuts, soy sauce, cornflour, balsamic vinegar, tomato sauce

Taken from www.food.com/recipe/rainbow-veggie-curry-2-306213 (may not work)