Raw + Vegan Curry

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.

 

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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!

 

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Raw + Vegan Curry
Serves 2
A simple curry base, coating a fresh vegetable mix with zucchini, carrots, cauliflower, mushrooms, and nuts.
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. ♥ 1 can coconut milk
  2. ♥ 1/4 cup fresh chopped basil leaves
  3. ♥ 1 1/2 tablespoons curry powder (I use a mild yellow curry)
  4. ♥ 1 tablespoon raw soy sauce
  5. ♥ 1/2 teaspoon salt
  6. ♥ 1/4 red chili pepper flakes
  7. ♥ 1/4 garlic powder
  8. ♥ 2 zucchini, spiralized
  9. ♥ 2-3 carrots, shredded
  10. ♥ 1 cup cauliflower, shredded
  11. ♥ 1 cup mushrooms, shredded
  12. ♥ 2 tablespoons pepitas, chopped
  13. ♥ 2 tablespoons raw sunflower seeds, chopped
Instructions
  1. 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.
  2. Whisk together coconut milk, basil leaves, curry powder, soy sauce, salt, pepper flakes, and garlic powder until smoothly combined.
  3. Stir in the vegetables and gently coat them in the curry sauce.
  4. Serve immediately or after refrigeration.
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