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flesh of one young Thai coconut
handful of raw cashews
3/4 cup water or water from the coconut
1 level ts ground turmeric
½ ts mustard powder
½ ts ginger powder
1 ts garam masala
1-2 ts raw agave syrup (or to taste)
1 small shallot, finely sliced
1 carrot, finely sliced (I used a vegetable peeler to slice it)
1 red pepper, finely sliced
½-1 chili pepper, finely chopped (or to taste)
5 or 6 button mushrooms, finely sliced
½ bag of baby spinach leaves
In a food processor or blender, blend the coconut meat, cashews, spices and agave syrup, adding the water a little at a time, until a smooth sauce forms.
Stir this into the vegetables, and leave to marinade for a while. If you want it warmed through, leave it in your dehydrator, or an oven on it's lowest setting (make sure to not let it cook though!).
Denzildragon's ThoughtsBy denzildragon
This was an experiment to try to replicate a Southern Indian curry found in 'The New Tastes of India' cookbook, & turned out amazingly well. We'll be making this one again.
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