Yes, even on a raw food diet it is possible to enjoy powerfully flavorful Indian cuisine with recipes like this one. First, choose a good colorful selection of veggies, this is ideal for presentation, nutrition and flavor. The apricots blend up to create a saucy looking dish. This is best done in a mini-food processor but you can also use a blender. If you need to substitute dates for the apricots you'll want to use less (about 4 to 6) of them. Serve these veggies as a main course with the ultra-yummy Cilantro-Mint Chutney, as a side dish, a filling for collard or lettuce wraps, or in a salad.
Prep Time: 20 minutes
Dehydrator Time (optional): 1 hour
Total Time: 1 hour, 20 minutes
Yield: 4 to 6 servings
Ingredients:
- 8 apricots, sliced
- 1/2 cup warm water
- 6 cups assorted chopped vegetables such as cauliflower, broccoli, zucchini, carrots, green beans, red bell peppers, collard greens, or spinach
- 1/4 cup diced spring onion, red onion or other onion
- 2 tablespoons minced ginger
- 2 cloves garlic
- 1/2 teaspoon curry powder
- 1/2 teaspoon coriander
- 1/2 teaspoon sea salt
- 1 tablespoon Nama shoyu
- 1/4 cup minced cilantro
Preparation:
First soak the apricots in the warm water and set them aside while you chop the veggies.
Toss all of the vegetables together.
Place the remaining ingredients, except the cilantro, in a blender or mini food processor along with the apricots and the soaking water. Process on high speed for 30 seconds or as long as it takes to blend the apricots into a thick paste. You may want to scrape down the sides a couple of times to make sure none of the flavors escape.
Toss the vegetables together with the spiced paste. At this point you can either serve the food, refrigerate it, or put it in a dehydrator for an hour at 145°F. Enjoy!