Rainbow Veggie Curry 2

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
• 12 cup water
• 14 cup orange juice
• 14 cup papaya nectar
• chili-infused avocado oil (for frying)
• 2 cups organic brown basmati rice
• 12 cup split red lentils
• 1 cinnamon stick
• 1 teaspoon turmeric
• 12 teaspoon cinnamon
• 12 teaspoon curry masala
• 1 teaspoon cumin
• 12 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