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Rainbow Curry 1

oil (for frying)
3 teaspoons sesame oil
1 tablespoon sesame seeds
2 teaspoons poppy seeds
1 teaspoon paprika
12 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
34 cup de puy lentils
1 (400 ml) cancurry vegetables
1 tablespoon chinese fermented black beans
3 tablespoons organic tomato sauce
0.75 (400 ml) can coconut milk
12 lemon, juice of
1 cup organic brown basmati rice


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).

Source: www.food.com