THAI CURRY

Thai Curry image

Provided by Jeremy A. Safron

Categories Ginger Vegetarian Dinner Lunch Coconut Curry Cauliflower Healthy Raw Cabbage

Yield Serves 4

Number Of Ingredients 18

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Ingredients

Curry Sauce
1 1/2-inch piece fresh ginger
1 cup soaked peanuts, drained
1 cup fresh, finely chopped young coconut meat
1/2 cup coconut water
1 tablespoon raw almond butter
2 teaspoons Bragg Liquid Aminos
1 clove garlic, pressed
1 teaspoon turmeric
1 teaspoon curry powder
Juice of 1 orange
1 Thai chile
1/4 head cauliflower, diced
1 small carrot, shredded
1/4 head red cabbage, shredded
1/2 large cucumber, peeled and cut into half-moons
Basil leaves, for garnish
Mung bean sprouts, for garnish

Steps:

To prepare the sauce, finely grate the ginger on a ginger grater or fine grater to extract the juice (you should have about 1 tablespoon). Place the ginger juice, peanuts, coconut meat, coconut water, almond butter, Braggs, garlic, turmeric, curry powder, and orange juice in a blender and blend until smooth. Add the Thai chile to taste.
Place the cauliflower, carrot, cabbage, and cucumber in a bowl. Pour the sauce over the vegetables, garnish with the basil and bean sprouts, and serve.

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