Recipe Directions
1. Pulse the cauliflower a few times in the food processor so it is like rice.
2. In the blender, add pine nuts, water, garam masala, special curry blend, salt, and ginger. Blend until smooth like heavy thick cream. Have a taste.
3. Mix the cream with the cauliflower. Add peas and coriander and stir in by hand or with your hands (like I do).
SWEET SAUCE
4. Puree in the blender dates, olive oil, banana, cumin, ginger, chili pepper, and salt.
5. Put a few dollops of the sweet sauce on top of the cauliflower curry. (Some prefer it without sweet sauce.)
Zoe's Thoughts
By Zoe This is slightly adapted from the samosa recipe in Raw Food Real World by Sarma M. and Matthew Kenney.
You can make Indian crepes or even tortilla type breads and wrap the curry in it up to make samosas with it, or just eat it with the sauce as it is.
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Comments
Top voted
jah rawstafari
Aug 16, 2010
I made this for a vegan (not all raw) potluck over the memorial day weekend. I wish I could post a picture - but they disappeared SO FAST I barely got to try one. I took collards and wrapped them in a triangle shape (like samosas) and served them with the banana sauce. The only alteration I made to the recipe above -is I used very hot red chili powder (limo) and extra ginger for the filling and I added two tablespoons of fresh tamarind to the dipping sauce. People were *raving* - especially over the sauce.
Thanks for this one - it made me look like a raw-food-superstar :))
Next time I think I will dehydrate some sweet potato and add that to the mix to really get that samosa texture! yum!
radish_man
Dec 22, 2009
This sounds really nice: I love a good curry!
Forgive me for being daft, but how many people does this recipe serve?
germin8
Apr 22, 2010
I made the curry (without sweet sauce) and I used Chunky Chat as my curry blend. I have the Raw Food Real World book and I wanted to try that recipe substituting the macadamia nuts. This recipe uses pine nuts, so I used those. It was delicious! I wrapped mine in collard greens (just because they were in the fridge). I enjoyed them so much, that I stopped eating to make a similar banana-tamarind sauce to dip. Yumm!
All
berryraw
Mar 24, 2011
I really loved this recipe! I used hempnut instead of pine nuts the curry sauce and it turned out great. I had to use agave for the sweet sauce because I didn't have any dates, though I wish I did because it would have made it even better I'm sure. Thanks for the recipe.
smartcakes
Oct 25, 2010
I just made this for supper tonight. Wow! Absolutely delicious. I'll be putting this into regular meal rotation around here. :)
Zoe. S
Sep 19, 2010
This was absolutely delicious, thanks Zoe. I followed the recipe exactly but wrapped the end product up in yellow and purple stemmed silverbeet (swiss collard) and I also added chopped snow peas and carrot to the curry mix. It was absolutely magic. The sweet sauce made too much for 2 people. Next time I will half the recipe. Other than that, it was A WINNER. I am interested in replacing the pine nuts with sunflower seeds as mentioned above along with the sweet potato.
TILL NEXT TIME.
jah rawstafari
Aug 27, 2010
p.s. I made these again with the sweet potato (dehydrated with sweet vidalia onions for 2 hours) and it took the recipe to hyperdrive! Really "grounded" the flavors. Also, I'm trying not to eat so much nuts so I substituted 1/2 cups of sunflower seeds for pine nuts in the sauce. Culinary Nirvana.
angie207
Aug 17, 2010
I have never eaten Indian food & have no idea what samosas are, but I love mild curry flavored stuff (I have eaten Thai food twice in my life). I also eat cauliflower ALL THE TIME, so it's wonderful to have something new to do with it. I also just found out about sweet brown rice (sproutable!) so I may try some of that in place of the cauliflower... Mmmm!!!!!!!
jah rawstafari
Aug 16, 2010
I made this for a vegan (not all raw) potluck over the memorial day weekend. I wish I could post a picture - but they disappeared SO FAST I barely got to try one. I took collards and wrapped them in a triangle shape (like samosas) and served them with the banana sauce. The only alteration I made to the recipe above -is I used very hot red chili powder (limo) and extra ginger for the filling and I added two tablespoons of fresh tamarind to the dipping sauce. People were *raving* - especially over the sauce.
Thanks for this one - it made me look like a raw-food-superstar :))
Next time I think I will dehydrate some sweet potato and add that to the mix to really get that samosa texture! yum!
Zoe
Jun 28, 2010
Yeah, the sweet and hot sauce is really worth the bother because it takes the recipe to a whole different league! You can always jar it and use it for other things if you end up with some left over.
raw_mama
May 27, 2010
I'm new to Indian food, but just made & ate this. VERY yummy!! However I didn't make the sweet sauce & I'm thinking I should have to balance out the spicy. I have leftovers so I'll make the sauce for tomorrow & see.
germin8
Apr 22, 2010
I made the curry (without sweet sauce) and I used Chunky Chat as my curry blend. I have the Raw Food Real World book and I wanted to try that recipe substituting the macadamia nuts. This recipe uses pine nuts, so I used those. It was delicious! I wrapped mine in collard greens (just because they were in the fridge). I enjoyed them so much, that I stopped eating to make a similar banana-tamarind sauce to dip. Yumm!
rawfaerie
Mar 24, 2010
Made this for lunch today on a bed of greens with sliced papaya and avocado. Delicious. Would also be great for a pot luck - looks beautiful.
jackiev
Feb 17, 2010
I finally bought all the ingredients to make this tonight...soo YUM!! i was in some serious need for indian so thank you!! can't wait for the ebook :-)
Zoe
Feb 03, 2010
We will make this for you and ship it to you, as well as some other raw goodies!!
(UK only for now)
http://www.purelyraw.com/homedelivery.htm
Renoir
Jan 05, 2010
I am going to try this with bellasera's "curried pancakes" recipe on this site for samosas... yum! That one is similar but without the apple since I don't have any apples at home right now, but I have the rest of the ingredients. Thanks Zoe! You are a wealth of deliciousness!!!
Zoe
Dec 22, 2009
Indian crepes recipe from "Raw" is 1 cup shredded brown coconut+ 1cup ground flax + a couple of teaspoons curry powder blend, a little salt + 1 green apple. Blend together in blender and dehydrate till still flexible.
I dehydrate the cauliflower curry to make it warm sometimes but mostly I just have to eat it right away. It serves between 1 and 3 people depending on how greedy/hungry they are! It keeps well in the fridge, as with most raw food it tastes great the nest day.
radish_man
Dec 22, 2009
This sounds really nice: I love a good curry!
Forgive me for being daft, but how many people does this recipe serve?
mygreenmojo
Dec 22, 2009
Awesome. Thanks, Zoe, for posting this. I was going to post it but you beat me to it. lol
Do you ever dehydrate it a little to let it soften, or is it better fresh and crisp?
Also, do you have a recipe for Indian crepes that you would share? (Hurry with the recipe book... I must have it!) =)
omshanti
Dec 22, 2009
you have saved me today, indian food is the ultimate comfort food for me!!! yum and cant wait for the ebook!
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