Monday, 7 April 2014

RAW VEGAN CURRY with MARINATED MUSHROOMS & ONIONS


I KNOW you guys are gonna be stoked about dis one. I sure am. I've been meaning to make this recipe and share it for some time but for whatever reason I haven't. Until now, obviously. I was walking home and suddenly thought "Hey, why not make raw curry today!?" I made some delicious organic curry last night for me and my parents and it was SO GOOD, leaving me wanting more today... I figured I don't really wanna eat cooked food like that two days in a row - I'm NOT saying cooked curry is evil or anything, my body just prefers mostly raw - so I should make a raw curry recipe that so many of you have been asking for! Honestly, this was just as amazing if not BETTER than the curry last night (which was freaking fantastic in itself).

This recipe is actually super simple and yet has mind blowing flavours. I don't know if I'll ever make conventional cooked curry again (not because it's not healthy, but because this seriously equals it in awesome taste!) I highly recommend finding some organic curry powder, I got mine from a wonderful little raw vegan cafe and store called Tao Organics in North Van, I used it in the cooked curry I made last night and that is probably why it tasted so good. The flavours are fresher and cleaner.

Basically all this recipe is is cashew milk blended with some onion and curry powder. Done. I added some marinated mushrooms and onion and that's it! You can add whatever veggies you like, I bet this would also be incredible with some zucchini noodles... Mmm... Let's get curried! P.S. I have a low-fat and nut-free option - that's right, I'm always watchin' out for ya.


RAW VEGAN CURRY with MARINATED MUSHROOMS & ONIONS

Curry:
1/4 cup cashews (or use zucchini if you wanna keep this low fat)
1 cup water
1 teaspoon your fave curry powder
1/4 cup diced onion
Salt and pepper, as desired 

Marinated mushrooms & onions:
1 1/2 cups thinly sliced mushrooms
1/4 cup diced onion 
1 teaspoon lemon juice
1 teaspoon coconut aminos (it's like soy sauce) 
1/2 teaspoon coriander

To make the curry: blend all the ingredients until smooth. Adjust according to taste and texture. 

To marinate the mushrooms & onions: toss them with the lemon juice, coconut aminos and coriander and let sit on the counter for an hour so they soften, or put 'em in your dehydrator or oven at a low temperature until they soften. Alternatively, just leave them as-is. Pour your curry in a bowl and add the shrooms and onions - enjoy! This serves one. 

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15 comments:

Khali Feuerstake said...

*__* Looks amazing, and I love how simple it is!
Gonna add zucchini pasta too probly, Thanks!

Anonymous said...

Hippy Mom, Not sure if I like curry, but I love your wooden spoons I always have my eye out for wooden utensils... Good night you.

Kyuuei said...

So awesome! More awesome cold savory soup recipes for summer plz!

Melissa said...

This looks really delicious! Are there any other vegetables that would taste good with the marinade that you could recommend? Maybe bell peppers?

agnès said...

I think I'm in love !

Emily von Euw said...

@Melissa - yeah! Any veggies you like! Cut them thin to let them soften more :)

Malik Aswad said...

wow what a variety food?? I like this curry looks so yummy nd a delicious food guide.

Breanna Tetreault said...

Wow Emily, this looks amazing. And what I love about it is that I actually have ALL of this in the house right now!! Yay for lunch plans made for me for tomorrow!

<3 Bre
P.S. I love your raw take on different entrees like lasagna, pad thai and etc. I have really enjoyed making things from this blog that are flavorful and also raw and healthy!! Thank you :)

Mype said...

Tried with zucchini. It turned up not as creamy as it would be with the cashews, but still delicious. Next time I will add avocado for creaminess.

Anonymous said...

Incredibly inspiring blog! Can't believe it took me so long to find it?? Anyway, really happy I did!

Jennifer said...

Incredibly inspiring blog! Can't belive it took me so long to find it?? Anyway, I'm really glad I did!

Evy de Wilde said...

Hi Emily, my name is Evy and I'm from the Netherlands. At the moment I am doing a schoolproject about raw food. I have to come up with a new concept for the Dutch raw food festival and I've chosen for the thai kitchen. I got really inspired by your raw curry! So thankyou for that. I also want to try a red curry. Is there any chance that you have some ideas for me? I thought that it would be a nice idea to serve the curry with carrot and zuchini 'noodles'. Already thankyou for your inspiration!

Emily von Euw said...

@Evy de Wilde - email me :)

Nicky Kendrick said...

Thanks for this really simple and tasty recipe. A friend took this to a raw food pot luck yesterday and everyone loved it! She added aubergine and bell peppers to the mix, and served it over parsnip and walnut rice - just delicious!

Anonymous said...

Thank you for posting this recipie it was truly delicious. I used coconut milk instead of water when I blended the cashews, and I added a few chunks of avocado. Delicious!

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