Rainbow Veggie Curry 2 Recipe

Name: Rainbow Veggie Curry 2
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; ½ cup water; ¼ cup orange juice; ¼ cup papaya nectar; chili-infused avocado oil (for frying); 2 cups organic brown basmati rice; ½ cup split red lentils; 1 cinnamon stick; 1 teaspoon turmeric; ½ teaspoon cinnamon; ½ teaspoon curry masala; 1 teaspoon cumin; ½ 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

Servings: persons

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
½ cup water
¼ cup orange juice
¼ cup papaya nectar
chili-infused avocado oil (for frying)
2 cups organic brown basmati rice
½ cup split red lentils
1 cinnamon stick
1 teaspoon turmeric
½ teaspoon cinnamon
½ teaspoon curry masala
1 teaspoon cumin
½ 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.

583

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 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, ½ cup water, and more.

Yes, Rainbow Veggie Curry 2 falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rainbow Veggie Curry 2

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions