sharing raw, vegan recipes and advice
This is a very easy curry, could easily be made seed and nut free. As is it has only 1 tablespoon of sesame seeds and no oil. However, it is very flavorful.
1 medium ripe tomato
2 T. raisins
1 T. sesame seeds
1/3 c. cilantro (I use stems)
juice from 1/2 a lime
1/2 t. tumeric
1/2 t. cumin
curry to taste, I use hot curry powder
1/2 inch slice of ginger
1 clove garlic
2 green onions, sliced
vegetables of choice
toppings of choice (seeds, raisins, cilantro)
1. Soak the seeds and raisins if you have time.
2. Throw it all in the blender with enough water to make it move
3. Serve over chopped vegetables of choice (shown above over spiralized butternut squash , cucumber, grape tomatoes and cauliflower.)
4. Top with your choice (shown above with sunflower seeds, raisins and cilantro)
That is so cool! Thank you. I still have to look at the recipe. I guess I need to make it more often.
This is so great! I can make it from memory now!
Enjoyed this, but as a mostly fruitarian who rarely eats spices, this was pretty overpowering; I'm going to cut the termuric and cumin and garlic in half next time.
hum!!!! i just made a salad with dressing before seen yours but for sure will gonna be my next choice!
thanks
Great recipe! It's so liberating to see that it is possible to have great tasting recipes without oil or salt!
I made the following subs - It came out like thai green curry flavor:
- tomato for 1/2 small apple and 1/2" slice of cucumber
- curry for 1/2t garam masala + 1/4 t chili powder + pinch cayenne pepper
I didn't have quite enough cilantro so added a sprig of mint to top up.
For veggies I used cucumber cut into matchsticks, chopped cauliflower, grated carrot & baby spinach leaves
For topping I used sunflower seeds & raisins
Delicious and easy. I followed the recipe exactly, except I couldn't find the sesame seeds (I need a spice rack!) so used sesame oil instead. As a result, didn't need to add any water. I mixed the curry sauce with chopped cauliflower and mushrooms, topped everything with sunflower seeds, and then let it sit in the fridge overnight before eating.
Thank you, Ris!!
This recipe rocks! I made it tonight for supper and was blown away by how simple and delicious it was. I've been avoiding my favorite Indian restaurant b/c everything except for the salad on the buffet table is cooked, but I've been craving that wonderful warm curry flavor. This sauce has a great mixture of spicyness and sweetness (from the raisins).
Sadly, I was out of cucumber, which I'm sure would have been great, but substituted some thin slices of green bell pepper which was still good, but cucumber would have been better and more authentic. I'm sending this recipe right away to another Indian-food lover!
looks yummy!