Sistahintheraw's Kerala Curry

Today I have been trying a masala spice mix for vegetables inspired by my trip to Kerala last month (February 2017). If you have ever attended one of my classes, you will know that I love spices, for the flavour and for their medicinal benefits too.

Being able to enjoy these flavours in raw dishes is a great bonus and has made my transition away from my traditional cultural foods, towards new and exciting raw combinations an invaluable process.

Sistahintheraw's Kerala Curry

For the Rice:
2 cups cauliflower
¼ cup pine nuts
¼ cup dried shredded coconut
2 tbsp. lemon juice
¼ tsp ground green cardamon
Pinch Sea salt
1 parsnip

For the Curry:
1 cup cashews, soaked for at least 2 hours
1-2 cups coconut water
½ tbsp coconut oil
½ red onion, chopped
6 cherry tomatoes
½ lime, juiced
¼ cup desiccated coconut
1 avocado
1 inch ginger, peeled and grated
1½ tsp cumin
½ tsp cayenne pepper
1 tsp coriander powder
1 tsp turmeric powder
1 tsp garam masala
2 garlic cloves, crushed
sprig of fresh coriander, sliced chilli, or other veggies, sprouts or herbs to garnish

For the Rice:
Using a food processor with the ‘S’ blade or a chopper, pulse the parsnip until it’s the size of small nuts. Add the cauliflower and pulse.Add the pine nuts for a final pulse and stir in the other ingredients. Set aside.

For the Curry:
Using a high-powered blender, blend cashews with one cup of coconut water until a creamy paste is formed. Add the other ingredients and use your judgment as to whether or not you need to add more coconut water, as to the consistency you prefer. Garnish sauce and serve with your previously prepared raw rice.

TIPS:
Add less water for a thicker and creamy sauce or more if you prefer a slightly runny consistency. Add 1 cup of other vegetables for a filling curry sauce - quartered raw mushrooms, broccoli or cauliflower florets, peas etc.
Add your favourite Indian chutney to the meal.

SISTAHINTHERAW RAW SOUL FOOD RECIPES FOR A VIBRANT NEW YOU!

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