Thai green curry was my favourite cooked food and I really wanted to find a raw equivalent. This is my first attempt at a recipe. I think it was quite tasty but maybe a bit too spicy!
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. Enjoy!
My first attempt at a raw curry which reminded me of the vegetable korma I used to have at my local indian restaurant – and it was really easy to make, took about 5 minutes.
This is a very delicious pate that is quick and easy to make. It’s very filling and satisfying and can be used lots of different ways. (Suggestions: on a bed of grated vegies or greens with chopped tomatoes on top; as a dip with raw chips, crackers, or vegie slices; or as a sandwich on dehydrated bread or rolled up in a collard leaf)