Rating4.5/5 (from 12 ratings)4.5
2 cups pumpkin (peeled, seeded, cubed)
1/8 cup onion (chopped)
½ cup red pepper (chopped)
1 red chile pepper (seeded, chopped)
1 slice ginger (peeled, chopped)
1/3 cup raisins (soaked)
½ tablespoon coconut oil
½ cup coconut powder or coconut flour
1 tablespoon garam masala (paste, not powder)
¼ teaspoon cinnamon
½ teaspoon sea salt
1 cup water (more or less depending how thick you want it)
1 teaspoon cilantro (optional)
½ cup thawed frozen peas (optional)
1. In a blender, blend together all ingredients (except the cilantro, peas, and half the soaked raisins) until smooth. You may add more or less water depending how thick you want it.
2. Add the reserved raisins, the (optional) peas and cilantro, and just pulse until combined.
Mygreenmojo's ThoughtsBy mygreenmojo
This curry is creamy, warming and satisfying, I almost forget it’s raw! It’s very versatile, too.
Great alone as a hearty soup, or serve over sprouted lentils with chopped tomatoes and lime for an authentic-tasting Indian dhall.
It’s also great over warm eggplant softened in a dehydrator.
Great topped with chopped tomatoes or red peppers and a squeeze of lime.
Print This Recipe (PDF)
Click the button below to download the printable PDF.
Cured myself of oral herpesJasmine55 - 58 min 36 sec ago
Raw Omnivores?Sarah1 - 1 day 11 hours ago
Are body fat measurements on scales accurate?Gerard - 1 day 21 hours ago
Any raw vegans in Mexico?alanm - 3 days 22 hours ago
What would actually happen if everyone went vegan?ClaireT - 6 days 7 hours ago