Raw Yellow Indian Curry

Mineral Rich | Rejuvenating | Digestive Support 

Today’s recipe involves three of my favourite things. Indian curry, a big load of veggies and raw foods. Nik and I love Indian food and over the years I have learned to create many of the traditional Indian dishes using only whole plant-based ingredients. However this time I wanted to keep it 100% raw. The living enzymes and nutrients from a completely raw meal give you a kind of energy that you simply cannot obtain with cooked food so I wanted to experiment by keeping this dish raw. It turned out great! Full of flavour, light but satisfying. I hope you will enjoy this Yellow Indian Curry as much as we did! 

Heads up…

When you scan through the ingredient list it might look intimidating, however, don’t let it scare you away. Everything listed can be easily found in most grocery stores and the process is also very simple. If you are unable to get your hands on fresh young coconut, you can use canned coconut milk instead. As per the veggies use whatever you enjoy or currently have in your fridge or garden. 

Print Recipe

Author: Active Vegetarian

Ingredients

• 4 cups fresh veggies cut into bite-size pieces (see notes)
• 1 young coconut water + meat or 1 cup canned coconut milk
• 1 green onion
• 1 garlic clove
• 1 teaspoon yellow curry
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon ground cinnamon
• 1 tablespoon fresh ginger grated
• a few pinches of unrefined salt
• a few grinds of freshly cracked pepper
• chopped cilantro or edible flowers for garnish

Instructions

• Start by cutting all your veggies into desirable pieces. Add them into a large salad bowl mix and set aside.
• If using fresh coconut crack it open. (watch here to learn how)
• Empty the coconut water into a blender using a fine mesh strainer.
• Scoop the meat out of the coconut using a large spoon and add it to the blender.
• Add all remaining ingredients (except cut veggies) then blend until completely smooth.
• Adjust seasonings to taste.
• Next, divide the peppered veggies evenly into two serving bowls.
• Pour the soup over the veggies. Then, garnish with chopped cilantro or edible flowers if desired. Pause, take a deep breath or two, and enjoy!

Notes

Use whatever vegetables are in season or/and you have on hand. We used zucchini, peppers, mushrooms, and carrots. Other great choices include onion, cauliflower, broccoli, peas, tomatoes.

It helps to use a high-speed blender to make the curry. If you’re using a regular blender, just blend it for as long as you need to achieve a smooth and creamy consistency.

For a more flavourful experience chill the curry in the fridge for a couple of hours to allow the flavours to set. It'll need a good stirring before serving.

If you enjoyed this recipe, you may also like: 

Plant-Based “Butter Chicken” with Baked Cauliflower
Indian Spiced Mushroom and Eggplant Curry
PALAK VEGAN ‘PANEER’
Light Vegan Chana Masala

Dedicated to your health & wellbeing, 
Z&N

Nikki