Raw Tuesday take-away #10: Curry with rice and chocolate snowballs

Tuesday was freedom day in South Africa, which marked 16 years since the country’s first democratic elections. The cold, grey weather made it feel more like London, and put a bit of a reflective spin on the day.

This week’s take-away was just right for a wintry day, as it had lots of warming spices and was quite substantial and filling. In all of my trolling through raw books, raw websites, raw blogs and any other information I can find, I have seen very few Indian curry recipes. There are a few out there, but none of them really struck my fancy. So, building on my new-found love of coconuts (or rather, my new-found ability to actually open them), I made up my own raw curry. And it’s delicious, if I may say so myself. Rich and creamy, spicy with a hint of sweetness. Yum!

So, here it is. Enjoy!

Raw vegetable curry with parsnip rice

Raw vegetable curry

-cauliflower, broken into small florets

-bell pepper, sliced thin

-mushrooms, sliced thin

-baby corn, sliced

-carrots, diced

-baby marrows (courgette, zucchini), sliced

-any other vegetables you choose


olive oil

lemon juice

masala spice mix (curry powder)

Himalayan salt and freshly ground pepper

Instructions: Mix all marinade ingredients in a large, shallow dish. Add vegetables and toss to coat. Let marinate overnight.

Raw curry sauce

-“meat” and water of one young coconut

-fresh ginger

-fresh garlic

-fresh chili

-small piece of red or yellow bell pepper (approx 1/3 of a pepper)

– 3-4 red or yellow cherry tomatoes

-pinch of each: masala spice mix (curry powder), turmeric, ground coriander, cinnamon, salt and pepper

Instructions: Blend coconut meat and water in the blender until it forms a thick cream. Add rest of ingredients and blend until smooth, adding water if needed. Sauce should be creamy, but not runny.

Spicy parsnip rice

-parsnips, peeled and chopped

-handful of macadamia nuts

-olive oil

-lemon juice

-masala spice mix (curry powder)

-dried coriander

-Himalayan salt

Instructions: process parsnips in food processor until broken into small pieces. Add the rest of the ingredients and pulse until combined. Parsnips should be the size of rice or cous cous. Serve garnished with freshly chopped coriander (cilantro) and/or mint.

Chocolate snowballs

Raw chocolate date snowballs

I’ve posted this recipe before, as date nut balls (here). This time I added a little extra cacao. Yum!

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