Ok, so my biggest weakness is for South Indian cooking. Creamy, flavorful, aromatic, aahhh. So I had a craving and came up with this recipe, which is an incredibly delicious alternative. It sounds complicated, but really only takes about 15 minutes to make, clean up included. Hope you enjoy it as much as I did!
Veggie salad:
1 head organic cauliflower (chopped med-small pieces)
1 Organic mango (ripe, chopped into med-small cubes)
1 1/2 Cups organic frozen mixed veggies (pea, corn, carrot, green bean) You can use fresh if you
prefer, but I'm a mom so I don't have a lot of prep time...
1/2 cup fresh cilantro (pluck the leaves whole off the stem for a lovely looking green contrast)
1/2 to 1 cup shredded organic coconut (unsweetened)
Curry Sauce:
2 Cups raw Cashew flour (Grind cashews in spice grinder until they are a fine powder)
dash of dried red chili flakes
1 tbs agave nectar
1/2 tsp
tumeric
1 tbs curry powder
salt to taste
enough pure water to get the mix to turn over, but keep it thick and creamy.
Add all veggie salad ingredients to a bowl and mix well. Then add all curry sauce ingredients in blender and blend until smooth. Mix the two together only when ready to serve, the salad will keep longer if you don't eat it all right away. Bon Appetite!
