Cauiflower curry with sweet sauce
This is slightly adapted from the samosa recipe in “Raw food real world” Sarma M. and Matthew Kenney.
You can make Indian crepes or even tortilla type breads and wrap the curry it up to make samosas with it, or just eat it with the sauce as it is.
1 cauliflower, florets only
1 tablespoon garam masala
1 tablespoon special curry blend (hot and spicy Indian type) or substitute garam masala with a little hot red chili pepper.
1 tablespoon fresh ginger
1 teaspoon salt
1 cup fresh peas
1 handful fresh coriander (cilantro)
1 tablespoon raw olive oil
1 teaspoon ground cumin
1 teaspoon fresh ginger
½ small red hot chilli pepper, de seed
1 cup water
¾ cup pine nuts
Pulse the cauliflower a few times in the food processor so it is like rice.
In your blender add: pine nuts, water, 1 tablespoon garam masala, special curry blend, salt, and ginger. Blend until smooth like heavy thick cream. Have a taste.
Mix the cream with the cauliflower, add the peas and the coriander and stir in by hand, or with your hands like I do!
To make the sweet sauce:
Puree in your blender: dates, olive oil, banana, cumin, 1 teaspoon ginger, chilli pepper, salt.
Put a few dollops of the sweet sauce on top of the cauliflower curry. Try it without the sweet sauce, some prefer it that way.