I am getting REALLY into this whole raw foods thing. I have been eating raw taco salads, raw pad thai, raw apple pie, lots of raw nice cream, and a lot of additional raw fruits and vegetables with my meals. Check out my Instagram or Twitter to see all of it!
One of the things I memorialized in my phone the other day was the idea for “raw curry,” and this morning I made some.
It was really good.
I made it the same way I have made raw pad thai, where I mix the entire sauce in a big bowl and then add the veggies on top of it and combine it all together at the end. This method just avoids dirtying a second dish for sauce-mixing when you already have one for the veggies and the final dish.
This sauce is a classic curry base, so feel free to adjust the seasonings to preference. I love salt, so I purposefully cut down on salt for the base recipe and added more after. I am also an absolute baby when it comes to spice, so the recipe is very tame. If you want to amp up the spice, add more chili flakes in increments of 1/4-teaspoons until the dish is spicy enough for you.
Let me know how you are liking this raw foods niche that I have found, and if you try this simple curry pa-lease let me know how it is for you and your family!
- ♥ 1 can coconut milk
- ♥ 1/4 cup fresh chopped basil leaves
- ♥ 1 1/2 tablespoons curry powder (I use a mild yellow curry)
- ♥ 1 tablespoon raw soy sauce
- ♥ 1/2 teaspoon salt
- ♥ 1/4 red chili pepper flakes
- ♥ 1/4 garlic powder
- ♥ 2 zucchini, spiralized
- ♥ 2-3 carrots, shredded
- ♥ 1 cup cauliflower, shredded
- ♥ 1 cup mushrooms, shredded
- ♥ 2 tablespoons pepitas, chopped
- ♥ 2 tablespoons raw sunflower seeds, chopped
- Prepare vegetables as necessary. I used a spiralizer for the zucchini and a processor for the carrots, cauliflower, mushrooms, pepitas, and sunflower seeds, but you can also use a cheese grater for those items that I processed.
- Whisk together coconut milk, basil leaves, curry powder, soy sauce, salt, pepper flakes, and garlic powder until smoothly combined.
- Stir in the vegetables and gently coat them in the curry sauce.
- Serve immediately or after refrigeration.
More Enjoying Earth:
- You all should know now that I like my wonton soup AMPED UP. None of that broth-with-a-wonton-and-one-piece-of-spinach junk. That being said, this recipe is fairly simple, and it modifies the traditional wonton soup vibe to be more filling. I know that this is against the wonton soup rules, as its meant…