Korma curry (raw vegan)

Creamy korma curry

Serves 4

(alternativly use a pre bought curry powder)

Ingredients

1/2 tsp ground pepper

1 tsp garamasala

2tsp turmeric

3 tsp coriander

2tsp cumin

1 tsp ginger

1 tsp chili

1/2 tsp cayenne

2 whole cardomon pods

1/2 clove

Pinch saffron

Pinch of stevia 

Grind all the above ingredients into a fine powder

Place the dry spices in a roasting pan and dehydrate for 1- 2 hours to let the aromas in infuse.

For the sauce

1 1/4 cup cashews

4 cups courgette 

1/4 cup white onion

1 clove garlic

1/2 lemon juice

Stevia or agave 

1/2 tsp Himalayan salt

1/3 cup water

30g raisins

3 dates

1 cup coconut milk

40g coconut dried

20g almond flour

Peel and remove the green skin from the courgettes then put just the white flesh and the above ingredients into a blender and blitz together to form the sauce.

Veggies

250g mushrooms

1 carrot (diced very small)

100g mange tout

2 courgettes

2 celery stalks

1/2 head of broccoli

25g raisins 

(If you want to you could also dehydrate some thick chunks of mushroom to give you a meaty bite and texture)

Chop up the veggies into small bite sized pieces - you  pretty much use whatever veggies you like... Providing they can be eaten raw. I wouldn't recommend tomatoes or cucumbers as they have a high water content and will make the creamy korma sauce too thin.

Then cut the raisins into 1/4s so the sweetness of them goes through with each mouthful.

Rice

Blitz up a head of cauliflower 

Asemble 

Put 2-3tsp of the curry powder into your sauce and blend it up well.

Mix the sauce in well with the veggies.

Serve on a plate with the rice, you can also sprinkle some sliced almonds over the top and some fresh coriander.