Rainbow Veggie Curry 2

Name: Rainbow Veggie Curry 2
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 2
Cuisine: Indian, Asian
Ingredients: 6 smalls whole baby beets, cooked and peeled; 1 teaspoon balsamic vinegar; 4 Tbsps torn fresh sweet basil leaves; 473 milliliters organic brown basmati rice; 400 grams chopped organic butternut squash, pumpkin and sweet potato; 2 Tbsps cashew nuts; 2 servings chili-infused avocado oil (for frying); 1 teaspoons cinnamon; 1 cinnamon stick; 1 teaspoon cornflour; 1 teaspoon cumin; 1 teaspoons cumin seed; 3 dried curry leaves; 1 teaspoons curry masala; 1 teaspoon garam masala; 59 milliliters orange juice; 59 milliliters papaya nectar; 118 milliliters split red lentils; 2 Tbsps mixed seeds, pumpkin, linseed, sesame, sunflower; 1 teaspoon soy sauce; 3 star anise; 3 Tbsps organic tomato sauce; 1 teaspoon turmeric; 118 milliliters water

Rainbow Veggie Curry 2 might be just the Indian recipe you are searching for. This gluten free and vegan recipe serves 2. One portion of this dish contains approximately 37g of protein, 20g of fat, and a total of 1208 calories. A mixture of butternut squash, balsamic vinegar, brown basmati rice, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the cashew nuts you could follow this main course with the Dark Chocolate Cashew Pudding with Candied Cashew Crunch as a dessert. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

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

Ingredients you will need

Balsamic Vinegar

Basmati Rice

Orange Juice

Sweet Potato

Tomato Sauce

Avocado Oil

Cashews

Mixed Seeds

Red Lentils

Corn Starch

Soy Sauce

Beet

Turmeric

Pumpkin

Chili Pepper

Papaya

Spices

Basil

Curry Powder

Fruit

Water

Rice

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Nigl Freiheit Gruner Veltliner with a 4.7 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.