Curry

Rich and creamy,
not oily nor greasy,
simple to make,
quite quick and easy.
A space where spices
sing together
a song from back home.
One base, one paste,
3 different curries,
For vegans, Raw vegans
and fish lovers in a hurry.

Base Paste:

Cardamom seeds    1 teaspoon
Cumin seeds           2 teaspoons
Coriander seeds      4 teaspoons
Cloves                    1 teaspoon
Cinnamon               2 sticks

Cashews                1 cup
Coconut                 3 tablespoons
(dessicated)

Fresh coriander     2 cups
Fresh mint             1/2 cup
Curry leaves          1/2 cup
Grated ginger        1 tablespoon
Tamarind pulp       2 tablespoons
Fresh red chili       1 piece

Sea Salt                 2 teaspoons

Grind the whole spices together. Keep aside

Process the rest of the ingredients together.
Add water if necessary, just till all is combined
well enough to form a paste.
Now add the ground spices to the paste and process.
Taste, add more salt, or add red chili powder if
you like it hot.

* You can dry roast the whole spices
separately before grinding them,
but this is a matter of choice.
Both work very well, it is a question of taste,
like whether you prefer your bread toasted or not!
I am happy with either.

This paste will form the base of all 3 curries.
It rendered 10 heaped tablespoons.
You can use only what is required for the curry
you choose to make.
Freeze the rest in ice cube trays
for using it again to make another curry, another day.

RAW VEGAN CURRY

Raw Vegan Curry:

Add 2 heaped tablespoons of the Base Paste

to 2 cups of Coconut Milk and mix well together.

Add more sea salt to taste if desired.

Pour this sauce over raw vegetables of choice

and dehydrate for 4 to 6 hours.

I used broccoli florets, mixed bean sprouts

sweet red peppers and zucchini.

Serve with parsnip rice or raw crackers.

Garnish with grated carrots, lemon slices

and fresh coriander.

VEGETARIAN/VEGAN CURRY

Vegetarian/Vegan Curry:

2 tablespoons - Base Paste
1/2 can - Coconut Milk
1 cup - diced fresh Tofu
1 cup - steamed green beans
1/2 cup - sliced sweet red peppers (capsicum)

Lemon juice and fresh coriander (cilantro) to garnish.

Gently heat the coconut milk in a deep pan.
Add the base paste and mix it well into the milk.
Simmer for 5 minutes.
Add the beans, peppers and tofu and continue
to simmer gently for another 5 minutes.
Add sea salt to taste as desired.

FISH CURRY IN A HURRY

Fish Curry:

1 can - Coconut Milk

6 tablespoons - Base Paste

4 fillets - Salmon (Use any other fish, as per liking)

1/2 cup - sliced sweet red pepper (capsicum)

Cut the fish fillets into medium size pieces.

Gently heat the coconut milk in a deep wide pan.

Add the Base paste and mix well.

Simmer for 5 minutes.

Add the fish and the pepper and continue

to simmer on low heat till the fish is cooked.

Squeeze lemon juice and garnish with fresh coriander.

Notes:

The cashews and the coconut

make this a rich and creamy curry sauce,

so there is no need for any OIL at all!!!

Raw Food is not heated beyond
40C to 46C or 104F to 115F, thus it
retains all its nutrients and enzymes.
I use an Excaliber dehydrator.
The sauce becomes thicker, the color darker,the taste intense, the spices stronger.

We ate the Vegetarian curry with rotis
made with a mixture of 3 flours -
sorghum (jowar ka atta)
amaranth (rajgiri ka atta)
millet ( bajra or nachni)

The fish curry was served with saffron rice.
Trevor had two huge helpings,
he does love his fish - an Irish man after all ;-)

Keep it Simple. Be Creative.

Taste and Play. Find your own Way.