Recipe: Nut Free Curry (Raw Vegan & Delicious!)

Best Raw Curry Recipe Al Fresco Retreat Stephanie Jeffs Cactus Kitchen Explore Raw Cookery School London Raw Food Chef Best Recipes

There are a few times in life when you know you have smashed out a corker of a recipe that everyone loves! Now I know that sounds like a rush of chef pride but quite literally this is the most favoured recipe at my Raw Juice Camps & Retreats! I have made it plenty of times for those with a range dietary needs and preferences and feel that its 100% a winner!

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I do make it a little differently each time, and it is a variation of my Raw Thai Curry from my book Spiralize and a variation of the recipe from my ebook Raw7, as at my holidays I now don’t use cashew nuts (or other nuts too much in my recipes) but focus making my pastes on activated seed blends.

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This little gem is a sunflower seed concoction that will quite literally take your breath away! And of course you can play with the flavours and heat it up as much as you like – to make it to your own taste.

I usually use half the soaked sunflower seeds as a paste in the curry itself and stir the other half in to provide a little texture, something to chew on and something that has the feel of a lentil – but easier and quicker to sprout!

Serves 1 or 2

Ingredients

  • 120g/40oz/1 cup sunflower seeds, soaked for 4 hours then drained (or slightly sprouted)
  • 225ml/8 oz/1 cup raw coconut flakes
  • 1 red onion, finely chopped
  • 3 plum tomatoes
  • 3 sundried tomatoes, rinsed
  • juice of 1⁄2 lime
  • 1⁄2 avocado, peeled and stone removed
  • small chunk fresh ginger root (grated or finely chopped)
  • 1 clove garlic (I love using about 4!)
  • 1⁄2 tsp ground cumin
  • 1⁄2 tsp cayenne pepper
  • 1⁄2 tsp paprika
  • 1⁄2 tsp turmeric
  • 1 pinch garam masala coriander
  • add raw chilis or chili powder to taste (I sometimes leave it out to keep the curry a little calmer)
  • (cilantro), to garnish
  • Udos blend oil to serve

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Method

To make the sauce, place half the seeds with the rest of the ingredients and blend until smooth and a thick paste is formed. Don’t leave out the lime (or lemons if you can’t find them!) as this significantly shifts the flavour. I love my curries garlicky, tomatoey and spicy so if you do too then you can add

Serve with cauliflower rice and sprinkle with coriander and Udos Blend. If you haven’t discovered the most awesome Omega 3.6.9 oil blend yet (Udos!) then get on it but if you don’t have any a little quality cold pressed olive oil will work just great. Make the cauliflower rice by simply grating or food processing some cauli – no need to add anything else as the curry does all the talking with this one!

I always serve this with plain salad leaves (all greens and lettuce variations!) with a sprinkle of good salt (local Flor de Sal in Portugal is great!) and sliced cucumbers.

It’s a smasher and a variation on a great recipe – hope you make it and if you do please let me know how you get on!

Keeping it juicy & raw

Big loves

Signature Stephanie

 

 

 

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