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Mama’s Massaman Curry

15 Jan

Massaman Curry

A real curry made from scratch, my Vegan Massaman Curry is family friendly: just enough spice to satisfy parents and just sweet enough to get kids hooked on this creamy dish.

  • Saute in 1/2 cup of water:

1 chopped onion
2 carrots, diced
1 large tomato, chopped
1 teaspoon curry powder

  • When onion is soft, add in:

all the fresh mature coconut milk squeezed from 2 mature coconuts and 3 cups of water (recipe here)

  • Bring to a boil and lower heat to a simmer.  Cook until slightly thickened.  Then add in your choice of vegetables. Make sure there is enough so that the vegetables just peek out of the sauce.  This way, you have a good ratio of veggies to sauce (not too much sauce leftover when the veggies are all gone and just enough sauce to eat with the veggies):

6 medium red potatoes, chopped

1 pint mushrooms, chopped

4 c broccoli florets, chopped

  • Simmer until vegetables are tender around 10 – 15 minutes, then add:

6 tbspns Tamari or Nama Shoyu
5 – 6 tbspns Sucanat, to taste
2 tbspns fresh lime juice

  • Mix well until well blended and sweetener is dissolved.
  • Serve with Rice (we love a mix of short grain brown rice and sweet rice: cook both together with twice the amount of water for 50 minutes) and top with Salted Peanuts (we use Raw Wild Jungle Peanuts, which is available at our health food shop).
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Half Raw and Half Cooked: Curried Apple and Quinoa Salad

3 Jun

Curried Apple and Quinoa Salad

Sometimes it’s easier to incorporate more RAW food into my family’s diet by mixing it with COOKED food. For families still in transition, adding RAW foods to COOKED not only increases the quantity of unprocessed foods into the family’s diet, but also simplifies the process of serving up unpretentious raw foods.

Here is a Curried Apple and Quinoa Salad recipe.  Instead of using processed mayonnaise, I use nutritious coconut to create the creamy sauce and to enhance the flavor of curry.  I did serve up a pure raw version (using sprouted raw quinoa) and this half-cooked version for lunch today.  Well, I guess you can guess which one my family preferred and ate.

The Cooked Half

Heat with a medium flame:

2 tbspns coconut oil

Lightly saute for 5 minutes or until tender:

1 sweet onion, chopped

Add and saute for a minute or 2:

2 cloves garlic, minced

1 tsp mild curry (more or less, depending on your family’s taste)

Add to the pot:

1 tsp sea salt, or to taste

2 cups quinoa

3 cups of water

Bring to a boil and lower the heat and simmer for 15 minutes.  Fluff and set aside.

 

The Raw Half

Prepare:

raisins

apples, diced

Coconut Curry Sauce

 

Half and Half

Per serving, mix together in a bowl:

sea salt, to taste

1/4 cup raisins

1/2 cup apple, diced

1 cup of cooked quinoa (as above)

enough Coconut Curry Sauce

Enjoy!

Curry In A Hurry

30 Nov
People think going ‘raw’ is difficult because they often think that prep is going to take more time than cooked food. This is further from the truth. I can whip up a raw meal in 15 minutes and it can look and taste amazing.

If you are craving Indian spices, this is my Raw Curry in a Hurry!



Place all in a bowl and mix with curry sauce:
Cauliflower, cut into bite sized pieces
Mung bean sprouts
Pineapple, diced (optional)
Raisins (optional)

Puree together Coconut Curry Sauce:
½ teaspoon coriander
½ teaspoon cumin
2 teaspoon curry
2 teaspoon salt
2 tablespoons coconut oil
¼ cup raisins
½ cup macadamia nut
1 coconut, meat and water about 1 ¼ cup
Enjoy!
Now wasn’t that so easy and quick?  By the way, my non-raw family ate it all up when I served it at a dinner and my husband thinks it is better than my cooked curry.  That makes me smile.