Rainbow Veggie Curry 2 Recipe

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Rainbow Veggie Curry 2
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  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 520.74 Kcal (2180 kJ)
Calories from fat 71.11 Kcal
% Daily Value*
Total Fat 7.9g 12%
Cholesterol 15.73mg 5%
Sodium 450.4mg 19%
Potassium 1034.29mg 22%
Total Carbs 96.61g 32%
Sugars 15.05g 60%
Dietary Fiber 13.54g 54%
Protein 21.15g 42%
Vitamin C 34.3mg 57%
Vitamin A 1mg 33%
Iron 52.6mg 292%
Calcium 101.7mg 10%
Amount Per 100 g
Calories 114.94 Kcal (481 kJ)
Calories from fat 15.7 Kcal
% Daily Value*
Total Fat 1.74g 12%
Cholesterol 3.47mg 5%
Sodium 99.41mg 19%
Potassium 228.29mg 22%
Total Carbs 21.32g 32%
Sugars 3.32g 60%
Dietary Fiber 2.99g 54%
Protein 4.67g 42%
Vitamin C 7.6mg 57%
Vitamin A 0.2mg 33%
Iron 11.6mg 292%
Calcium 22.5mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.3
  • 13

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • good source of fiber

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