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Peel and cut your beets into evenly sized pieces.
Wash and cut your red cabbage in evenly sized pieces.
Finely chop your carrot.
Heat canola oil in a pot, add Beets and Carrot curry powder and fry for 10 minutes.Finally, add Red Cabbage and fry for 5 more minutes.
Add agave nectar and canned tomatoes and mix.
Add water or stock to your pot to obtain the desired thickness, and simmer for about 25 minutes or until all vegetables are tender. Make sure to stir occasionally, so it doesn't burn. Add salt and pepper to taste.
Toast sunflower seeds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
Add balsamic vinegar and mix, and let simmer for 5 more minutes.