In the spirit of eating foods that are good for our mind, body and soul – I can't think of anything more satisfying than a good curry. Comforting, exotic, and delightful – curry of some sort is a staple around our house almost weekly. With no ethic background I can't make a claim to authenticity on any level, and often rely on Thai Kitchen Curry Paste or good quality curry powders to make it work for me. As much as I would like to build the flavor on my own – sometimes I just want to make it quick, and have a dish that is flavorful in that spicy exotic way.
The same goes for ingredients and preparation. While I have nothing against cooked vegetables at all, the raw vegan version of curried noodles is something that changed my life. I went from never having tried anything more than heavily cooked Indian food, to trying a bright and refreshing version that was mind blowing.
Eating raw foods is hydrating and expansive on a different level. There is nothing quite like it, and it's actually quite addictive. When you start feeding yourself, and your cells, foods that are hydrating, and rich in nutrition - it really becomes what you crave. With the transition from winter to spring on the way, it is a good time to start eating foods in their raw form.
This is that version.
While the authenticity isn't there, the flavor absolutely is. It's all about the sauce! Feel free to use any vegetables you have on hand, and mix it up as needed. Also serve with crudités. I always like to say that recipes are guidelines, and rarely are they meant to be followed by the book (unless baking :-) So spice it up if you like it a little hotter – some jalepeño would be great!
This recipe could be made with cashews as well, but we opted for sunflower seeds because they are easier to digest for most people, and less expensive.
HURRY CURRY //
1 cup sunflower seeds, rinsed and soaked overnight if possible
2 cups water
1 clove garlic
1/4 of a white onion, peeled and chopped
1/4 red, orange, yellow or green bell pepper
2 tbsp lemon juice
1 tablespoon chickpea miso
2 tsp turmeric
2 tablespoons curry powder or 2 tablespoons Thai Kitchen Green Curry Paste
1 tsp grated ginger, or 1/2 chunk ginger
1 tablespoon maple syrup on honey
Pinch of Cayenne
Pinch of Sea Salt
Blend all ingredients until smooth.
Makes about 1 quart.
Mushrooms (optional) //
1 cup slice shiitake mushrooms
2 tablespoons tamari
2 tablespoons lemon juice
Toss all ingredients, and allow to marinate for about 30 minutes. If you have a dehydrator you can marinate in that as well.
Shave or use a spiral slicer on your favorite vegetables. We used zucchini and carrots. Toss with torn mint, basil, or any herb of your choice. Add shaved radishes, or any shaved vegetables of your choice. We like to serve the sauce on the bottom, with all the shaved veggies on top.