Rainbow Curry 1 Food

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RAINBOW CURRY 1



Rainbow Curry 1 image

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 ;)

Provided by AnnaHummingBird

Categories     Rice

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 24

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

Steps:

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

Nutrition Facts : Calories 892.6, Fat 46.6, SaturatedFat 30.9, Cholesterol 0.2, Sodium 384.6, Carbohydrate 105.8, Fiber 12.6, Sugar 8.3, Protein 20.4

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