Creamy, crave and rave worthy vegetable curry…. mmmmmm….. We’d write that again but we think you’ll soon understand. Curry made easy without sacrificing the comfort that comes with it. It’s a meal you will come back to again and again. It’s simple enough to make variations too! Leftovers? Add liquid and blend it as the base of a soup. Basic goodness at its finest.
Did you know that curry is linked to the prevention of cancer, protects against heart disease and reduces Alzheimer’s disease symptoms? It is also linked to easing pain and inflammation, boosting bone health, protecting the immune system from bacterial infections, and increasing the liver’s ability to remove toxins from the body.
This Raw Vegetable Curry provides you with an array of healthy and colorful vegetables, all mixed with the appropriate herbs and spices for optimum flavor.
Chop 6 cups of vegetables of your choice into bite size pieces (Cauliflower, Eggplant, Red Bell Peppers)
- 1 avocado
- 1 C. large coconut ribbons
- 3 C. warm filtered water
- ¼ C. lemon juice
- 3 Tbsp. curry powder
- 1/4 tsp. turmeric
- 1/8 tsp. cayenne
- ¼ tsp. Himalayan Salt
- ¼ C. chickpea miso
- 1/2 tsp. ginger powder
- A few drops of Stevia (optional)
Blend ingredients, then add ½ bunch of chopped cilantro. Sauce should be thick. Serve over noodles (zucchini, cucumber, kelp or any combination) or Cauliflower Rice (found on Basic Recipe page)