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 |
1/2 cup water |
1/4 cup orange juice |
1/4 cup papaya nectar |
chili-infused avocado oil (for frying) |
2 cups organic brown basmati rice |
1/2 cup split red lentils |
1 cinnamon stick |
1 teaspoon turmeric |
1/2 teaspoon cinnamon |
1/2 teaspoon curry masala |
1 teaspoon cumin |
1/2 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 |