This was an experiment to try to replicate a Southern Indian curry found in 'The New Tastes of India' cookbook, & turned out amazingly well. We'll be making this one again.
flesh of one young Thai coconut
handful of raw cashews
3/4 cup water or water from the coconut
1 level ts ground turmeric
½ ts mustard powder
½ ts ginger powder
1 ts garam masala
1-2 ts raw agave syrup (or to taste) Veg:
1 small shallot, finely sliced
1 carrot, finely sliced (I used a vegetable peeler to slice it)
1 red pepper, finely sliced
½-1 chili pepper, finely chopped (or to taste)
5 or 6 button mushrooms, finely sliced
½ bag of baby spinach leaves
In a food processor or blender, blend the coconut meat, cashews, spices and agave syrup, adding the water a little at a time, until a smooth sauce forms.
Stir this into the vegetables, and leave to marinade for a while. If you want it warmed through, leave it in your dehydrator, or an oven on it's lowest setting (make sure to not let it cook though!).