Raw Thai Curry
A curry recipe for dead in the middle of summer! This curry packs a huge punch and, other than the time it takes to cook quinoa or prepare veggies, is super fast to prepare.
Ellysa
Recipe Notes
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 4-6 servings
Original Recipe: One of Elly’s vegan cookbooks?
First Tried: April 2014
Ingredients
- 1 cup raw cashews, soaked 30+ minutes
- 1 cup water
- 2 tbsp red onion, minced
- 1/4 cup tomato, chopped
- 1 clove garlic, minced
- 1 tbsp ginger, minced or 1 tsp ground ginger
- 3 tbsp shredded coconut
- 2 tbsp curry powder
- 1/8 tsp ground tumeric
- 1 1/2 tsp himalayan salt
- 2 tbsp lime juice
- 2-3 pitted dates, chopped
- Cayenne pepper to taste
+ Your choice of vegetables: cauliflower, sweet bell peppers, diced carrots, fresh peas, cherry tomatoes.
Instructions
- Set up quinoa to cook, if desired (about 1.5 cups dry quinoa).
- Place all ingredients in a blender or magic bullet, and blend until smooth.
- Serve over chopped veggies and quinoa, garnished with extra herbs, chopped nuts or hot sauce.
Notes
Keeps well in the fridge. Pre-wash and chop fresh veggies. High protein meal when served with quinoa.