Raw korma curry & parsnip rice

I made this recipe for the boys on my first visit to rainbow city when there were just five of us.

And got a lot of requests for the recipe... I have gone into an organic flow mode and just add things as I go intuitively when I'm making food so dont write things down... however with Amy, Anna and Katie staying at rainbow and keen to learn how to make the recipes they are writing down the ingredients as we go whilst helping me so it's perfect so I can share the dishes with you all :)

Parsnip rice

•10 parsnips (peeled and ends cut off)

•200g desiccated coconut 

•50g raisins (cut into halves) 

•Coriander leaves

•1tsp cumin

•Sliced tomatoes for decoration.

Food process the parsnips, transfer to a bowl and stir in the rest of the ingredients, decorate with sliced tomatoes.

Veggies

You can use whatever veggies you have, soft ones like courgette are always great to use. Here the girls and I used the following...

•300g mange tout (halved) 

•1/2 butternut squash ( cubed small and massages with 1tsp oil and a pinch of salt)

•4 carrots (cubed small massages in •1tsp oil and a pinch of salt) 

•1 large courgette (sliced 1cm thick & cut in 4)

•1 1/2 apples (diced small) 

•50g raisins (halved)

Put all veggies and raisins in your serving bowl and mix them evenly, making sure to send love energy into them... so use your hands as they transmit the love energy from the cosmos directly into the food you're eating :) love love love 

Curry sauce

•6 garlic cloves

•3 medium onions

•600ml coconut milk

•50g dedicated coconut

•6tsp curry powder

•1/2 red chili

•1/2 tsp cumin 

•300g cashews

•1tsp Himalayan salt

Nutribullet/vitamix all ingredients into to a smooth creamy curry sauce. 

Pour over the chopped veggies and stir in evenly.