Submitted by grsshopper on August 28, 2008 - 9:25am
Serves 2-4 depending on how hungry you are
I enjoy it wery much. It can be like a main course, you can add some fruit chutney to it or zuccini proccesed like rice. If you add some water or orange juice you can make it as a soup.
5 cup vegetables and grean leaves in any combination you like â€“ you can use zuccini, sqash, carrots, tomatoes, beets, mushrooms, green peas, bell peppers, broccoly, califlower, fresh corn, spinach, beet tops, kale, edible weeds etc., chopped
1 slice ginger root and/or small chile pepper or to taste, chopped
1 clove garlic or to taste
1 celery stalk, chopped
¼ teaspoon turmeric
½ teaspoon coriander powder
½ teaspoon curry powder
½ teaspoon cinnamon
½ teaspoon cumin seeds
½ teaspoon paprika
6 pitted dates, soaked
1 lime or lemon, juice
¾ cup scalions , chopped
½ cup cilantro or parsley, chopped
you can also add if you like some dill, sage, lemongrass and peppermint, chopped
Put aside Â½ â€“ 2/3 of chopped vegetables and greens.
Rest of vegetables and greens put in a food proccesor together with garlic, celery, ginger, spices, dates and lime or lemon juice. If you use greens or green vegetables for curry, color will be nicer if for processing you would use only green vegetables or only non green ones.
If you choose to procces greens and green vegetables you can add to those also cilantro and other herbs you are using. If consistency seems too thick you can add little water or orange juice.
Mix your puree with chopped vegies and herbs in a bowl.
You can eat it right away or let it chill in a fridge for 1-2 hours. You can also leave it in a fridge over night.
If you want to make Thai curry add some fresh coconut water and coconut meat to it. But in this case you have to eat it the same day.