Low fat raw vegan veggie curry

posted in: Entrees | 0

Veggie curry

This veggie curry is soo tasty and yummi, reminds me my old favorite- thai yellow curry. Its light and filling in same time and won’t feel heavy in your belly after you are done eating it ๐Ÿ™‚

Veggies for curry :ย 

  1. 8 medium zucchinis
  2. 1 carrot
  3. 1 large red bell pepper
  4. 1/4 white onion
  5. 1/2 cup fresh cilantro

 

curry sauce:

  1. 3 T tamarind pulp
  2. 1 small garlic clove
  3. same amount fresh ginger ( as garlic)
  4. same amount fresh chili ( as garlic )
  5. 3 scallions
  6. 1 cup hot water
  7. 1 T raw tahini
  8. 1/4 avocado
  9. 1/4 cup tamari or bragg’s liquid aminos to taste
  10. 1/4 cup maple or agave syrup or 1-2 medjool ย dates

 

First take your 3 T of tamarind pulp and cover it with hot water. Then shred your zucchinis and carrot, put in nut milk bag and squeeze out as much water as you can. Put them in the bowl. Then mince your bell pepper, onion and cilantro and add them to bowl.

Now add everything except tamarind in water to the blender, take your tamarind with water and put it through nutmilk bag, squeeze out what ever water and paste you can and add to blender. Blend everything until creamy and add to your veggies, mix well and eat ๐Ÿ™‚ serves 2.

i like to eat this curry right away but you can warm it up in dehydrator for 1-2 hours. To me bell pepper flavor becomes a little too overwhelming when warmed up in dehydrator but my husband liked it that way too, so experiment and see what works for you ๐Ÿ™‚