I LOVE CURRY!
No matter whether Thai Curry or an Indian version, green curry, yellow curry, red curry, massaman, coconut curry – all of these are right on top of my food faves!
This recipe is beautifully versatile, just use whatever you have available.
You could even swap the cashew nuts for hemp seeds or coconut milk or fresh coconut jelly and blend that with the curry powder and the other spices to a creamy sauce.
Ingredients for raw vegan Creamy Curry:
1/4 C cold pressed olive oil
2 cloves of garlic, peeles & minced
1/2 bunch cilantro (coriander), chopped (or parsley if you do not like cilantro)
2 cm ginger, minced
2 tsp curry powder (to taste, also depending on the intensity of the powder you are using)
salt & pepper to taste
Use a spiral slicer or a mandoline to slice the zucchini into long noodles – rotate when you get close to the center. You can use that center part and add it to the curry sauce, just blend it with the other ingredients.
Cut the capsicum into thin strips, slice the carrot into thin wheels and dice the tomato.
Prep – Sauce:
Pulse blend the cashews with olive oil, garlic, cilantro, ginger and curry powder to a chunky sauce. Season with salt and pepper.
Toss your vegetables with the curry sauce and let them marinate for a few minutes or put them into your dehydrator for 30 minutes or so – this will make your curry even better.
In the mean time, make your rice.
Prep – Rice:
Divide the cauliflower into smaller pieces. In your food processor or blender, pulse blend it with the pine nuts (if using any) to a rice-like consistency.
Place rice into serving bowls, put the curry on top and decorate it with a few twigs of cilantro or parsley.
The key here is to not use anything right out of the fridge. Have all ingredients at room temperature to increase the flavour and curry-like feel.