This curry is creamy, warming and satisfying, I almost forget it’s raw! It’s very versatile, too. Great alone as a hearty soup, or serve over sprouted lentils with chopped tomatoes and lime for an authentic-tasting Indian dhall. It’s also great over warm eggplant softened in a dehydrator. Enjoy!
i took my old lemongrass tofu recipe and modified it to make it raw. It worked great. This dish is quite spicy, which i like, but you may want to modify the chili flake and the serrano chile to tame the spicy a bit. I didn’t de-seed the serrano before blending, if you remove the seed it should turn down the volume on the spice.
You may need to play with the quantities of the sunflower seeds and the water. I originally had it as 1/3-1/2 cup sunflower seeds and 1/3-1/2 cup water. Neither are exact measurements, i added as i went to achieve the consistency i desired.
I adapted this recipe from the book “Raw Food, Real World”. It has very intense, fresh flavors and is actually very filling. I guess this would technically be two recipes, but they go very well together as a meal so I thought I should post them together.
Don’t be intimidated by the long list of ingredients, it really didn’t take me that long to make. Probably getting all the coconut meat would be the longest part, but I happened to have a bunch handy in the freezer (it’s a good idea to buy young coconuts by the case and open a bunch at once, then you can freeze the meat and simply thaw when you need it).
These chips are better than any fried corn chips I’ve ever had. Not too spicy, and perfect for dipping salsa or guacamole.
The recipe is based on the corn chip recipe from “Raw Food, Real World”. I’ve added the purple corn and changed a few other things. You can find purple corn kernels for sale on raw food websites, I know Naturalzing.com has them. It would probably be fine to omit them, as well.