I AM IN LOVE with this recipe. Its tangy and sweet, creamy and fresh, spicy yet mellow. Its loaded with flavours and (not surprisingly) vegetables…
The base is an inspired mix of banana, coconut and almond. All pretty sweet and rich, but then comes in the whispers of chipotle, of fresh ginger and chilli, then the tang of lemon juice and BAM! Combining into one heck of a flavour explosion.
The textures of this have just as much going on as the flavours. The banana is silky, the almonds crunchy and the coconut flour rich and fibrous. Then theres the assortment of funk coming from all the veggies- bite from the carrots, glossy spinach, juicy courgette and let me tell you about the aubergine. The aubergine i cry! Raw aubergine, left to marinate in all those beautiful flavours, takes on the most satisfying, meaty edge. That being said, you can really use any vegetables you’ve got about. Work with whats best.
This curry left me completely blissed out. Indulging in a nourishing, vitalising foodgasm of gloriousness. Make this curry- surprise yourself. Rock it RAW!
(Serves 4, but we managed just fine between the two of us, Vegan, Gluten Free, RAW)
For the base:
- 1 Banana, chopped
- 100g Almonds
- 50g Coconut Flour, unsweetened
- 1 clove of Garlic
- 1 thumb of fresh Ginger
- 1/2 Red Chilli
- 1 Lemon, juice and zest
- 1 tsp Garam Massala
- 1/2 tsp Cumin Seeds
- 1/2 tsp Coriander Seeds
- 1/2 tsp Chipotle
- 1/4 tsp Cinnamon
- 1/4 bunch fresh Coriander
- pinch of Sea Salt
- Combine all ingredients in a blender and blitz until pretty smooth
- Pour over your prepared vegetables and stir real well to combine
- Leave to marinate for at least 2 hours (overnight would be perfecto)
We used: Carrots, Aubergine, Courgette, Broccoli, Spinach. And served it with some of that Cauliflower Rice from this post.