coconut and cashew curry

I had a craving for spicy Indian food the other night so I concocted this raw recipe based on what we would usually cook. You are warned it sits for 12 to 24 hours but that makes it the perfect meal to prepare ahead of time for friends.

I had some soaked cashews in the fridge so that became the star of this recipe along with the coconut cream sauce.

Recipe:

Curry spices- I use mustard seeds, fennel, fenugreek, cumin seeds, turmeric, chili, ginger and garlic.

2 cups soaked cashews

400ml of coconut cream

1/2 bunch finely chopped coriander

1/2 tsp salt

1 tsp agave

4 finely diced tomatoes

1 dessert sp dried onion

juice of 1 lime

Method:

mash up the spices, garlic and ginger etc in a mortar and pestle

put in a bowl and mix all the other ingredients in…adjust the amount of chili to suit your tastes.

Leave to marinate for 12-24 hours

serve on finely chopped cauliflower “rice” for a totally raw meal or on cooked red rice for a healthy vegan meal.

This was pretty yummy and enjoyed both as a completely raw meal and on rice.