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Permalink Reply by Kumara on May 15, 2008 at 7:21pm

Here is a good one.. It is more indian than thai

Curried Vegetables over Rice

Veggie part:
1/2 cup broccoli, chopped
1/2 cup cauliflower, chopped
1/2 cup zucchini, chopped
1/4 cup carrot, chopped
1/4 cup sweet onion, chopped
2-3 cloves of garlic, minced
1/4 cup olive oil

Curry sauce
2 cups cashews, unsoaked
1 cup coconut water
2 1/2 tsp mild curry powder
1/2 tsp hot curry powder
1/4 tsp coriander powder
1/4 tsp cumin powder

Things to add to the curry after you've blended the sauce in blender:
1/2 cup raisins
1/2 cup apples, finely chopped

Rice
2 cups jicama, chopped
1 cup pinenuts
1/4-1/2 tsp salt
1/4 tsp onion powder
1/4 tsp garlic powder

First mix well all the veggies with the olive oil and place in dehydrator at desired temperature for a few hours until soft. I did this for 2-3 hours at 115.

Then blend curry sauce in blender until smooth and currylicious. Place into large bowl and add raisins and apples.

Then place the rice ingredients into a food processor and pulse until a rice like consistency.

Now place the curry sauce mixture over the veggie mixture and warm in the dehydrator. Serve over the rice and be delighted by how freaking yummy this is..

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Permalink Reply by .·:*¨¨* :·.RawZi.·:*¨¨* :·. on May 15, 2008 at 8:03pm

I just take big pieces of mature coconut meat, run it through a juicer, use that juice (which is actually a thick cream).
Chop pastured not previously frozen all raw chicken or NZ lamb into bite size lumps.
Mix cream with homemade curry of your choice. Fold in chicken (or lamb).
Serve. I like it on occasion when I want spices (as I don't use any normally)

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Permalink Reply by Anabrese on May 16, 2008 at 6:16am

I don't think he should break his fast with a curry but have it a few days afterwards if that's what you mean.

1 cauliflower, processed until fine

Sauce
1 tomato
1 bell pepper
1 zucchini
1/2 avocado
1 tsp garam masala or 1/2 tsp coriander, 1/2 tsp cumin, 1/2 tsp ginger
1 clove garlic
dash sea salt

Mix into the cauliflower and warm up. Serve with raw flatbread.

www.rawlifestyle.co.uk

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Permalink Reply by .·:*¨¨* :·.RawZi.·:*¨¨* :·. on May 16, 2008 at 12:09pm

I agree. Better to break it on a juicy and sweet fruit. I'd probably need a month before I could eat a raw curry after waterfasting, I'd omit the sea salt in mine and replace it with dulse flakes. Zucchini sounds perfect in it. Nice recipe.

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Permalink Reply by Winona on May 16, 2008 at 10:27am

The curry on this blog looks amazing. She has other indian recipes too.
http://mattyeleesvegankitchen.blogspot.com/2008/02/mattyes-matar-pa...

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Permalink Reply by SUVINE on May 16, 2008 at 11:36am

Matt Amsden's raw thai curry soup, I AM SURE THE RECIPE IS IN HIS BOOK

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Permalink Reply by aham brahma asmi on May 16, 2008 at 11:27pm

curry basil thai noodle

spirulize cucumbers into long spaghetti strings

1+ cup water (depending on how thin/thick you desire)
1+ juiced lemon
2 cloves peeled garlic
2 tsp celtic sea salt
3 cups raw cashews
2+ tbl simply organic (brand) curry blend

add all ingredients to your blender and blend until creamy smooth.

pour over noodles in your bowl and hand mix/massage > YUM!

can julienne cut fresh basil and add this to your noodle dish for a real thai look/taste. we also sometimes add pine nuts as well as they add a little crunch as one would expect in phad thai types of dishes where they use peanuts yet pine nuts go so well with the flavor of this dish ~

INjoy~ deedee

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Permalink Reply by Chris Carlton on May 16, 2008 at 11:44pm

Here is the recipe to the Curry that we sell on our website. Curries are the national dish now in the UK and this is a best seller for us. You can also add other veggies like seeded tomato chunks or whatever feels right, after all it's curry!

http://goneraw.com/recipes/1620-Cauiflower-curry-with-sweet-sauce

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