Really fast & easy to prepare.This is my variation of Kate Wood’s Coconut Curry recipe from her book Eat Smart Eat Raw. I have been craving Indian food and this hit the spot.
3 small tomatoes
2 small avacados
2 dates soaked and 2T of the date water
1 fresh cherry pepper
1 large green onion or about 6 small
2 tablespoon Bragg's Liquid Amino
4 ounce filtered water
1 tablespoon or 2T garam masala
1 small head or 1/2 head cauliflower
Save the chives from the green onions and cut into bite size pieces. Chop cauliflower into bite sizes pieces. Set chopped ingredients aside. In food processor blend onion bulbs, avacado, tomatoe, Bragg’s, date, water, garam masala, and cherry pepper until smooth. Add sauce to chopped ingredients so they are evenly coated. Garnish with cilantro.