Rating5/5 (from 2 ratings)5
2 Cups Chopped Cauliflower
1 Medium Carrot, Chopped
6 Soaked Sundried Tomatoes
1/2 Onion, Chopped
1 cm Piece of Ginger
1 Tsp Tumeric
2 Tsp Ground Cumin
1/2 Tsp Cayenne Pepper
1/2 Cup Dried Coconut
1 Tbsp Flaxseed
1 Cup Rejuvelac or Water
Serving options: Cucumber, alfalfa sprouts or rice paper (not raw)
Place all ingredients in a blender or food processor and blend until it is finely chopped and well combined.
Serve in a bowl topped with alfalfa sprouts, on cucumber rounds or if you are not 100% raw try it wrapped in rice paper with alfalfa. It would also work well rolled in a large leafy green with other vegetables or on flax crackers. Itâ€™s up to you.
Would also do well as patties in the dehydrator.
Kellymyra's ThoughtsBy kellymyra
This is a really easy and versatile curry. You can have it on itâ€™s own, with crackers or so many other ways and all the spices are really warming so itâ€™s great if youâ€™re feeling the cold.
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