Thai green curry – Raw and Vegan

Raw vegan Thai Green Curry

Finally got around to making this raw vegan Thai Green Curry again.

I first discovered it on the FEAST and TASTE raw food courses run by Deborah Durrant of Deliciously Raw.

There are a couple of differences from her original recipe as I didn’t have all the required items.
But it still tasted wonderful.

Ingredients:

Vegetables –

4 C cauliflower florets
1 C broccoli florets
2 C courgettes, finely diced
1 C red pepper, finely diced
1 C carrot, finely diced
olive oil
lemon juice
pinch salt

Sauce –

1 ripe avocado
1 C coconut milk
1/2 C spinach leaves
1 T fresh grated ginger
2 T lime juice
2 green chillis, seeds removed
1 inch fresh lemon grass
1 large clove garlic, roughly chopped
1 t tamarind paste
2 t agave nectar

Method:

1 – In a bowl, marinade all the vegetables in a little olive oil and lemon juice for about 1/2 an hour.
2 – Spread the vegetables onto a solid dehydrator sheet and dehydrate at 115 deg C for 1 1/2 to 2 hours.
3 – Before the veggies are ready, put all sauce ingredients into the blender and blend till smooth.
4 – Transfer the veggies to a bowl and pour the sauce over, stirring in well.
5 – Return the bowl to the dehydrator for a short while to warm through.

Serve sprinkled with fresh coriander.