Raw Coconut Curry Vegetables


This raw version gives you the wonderful warm flavor of curry with the juiciness and crunch of raw vegetables and sprouts.

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Curries, staples of Indian cuisine, are often cooked. Curry is a blend of ground spices, including cayenne or red pepper, coriander, cumin, and turmeric. Turmeric provides its signature golden color along with many of the healing benefits. Low in fat, sugar and sodium, curry itself is a great source of vitamin B6, folate, calcium, magnesium, phosphorus, potassium and copper, and a very good source of dietary fiber, vitamin E (alpha tocopherol), vitamin K, iron and manganese. A superior way to enjoy an enzyme-rich and satisfying raw veggie meal.


Raw Coconut Curry Vegetables
Recipe Type: Entree
Author: Mark Reinfeld
Serves: 4 cups
  • 2 to 3 medium-size zucchini, spiralized (4 cups tightly packed)
  • 1 cup tightly packed julienned red cabbage
  • 1 medium-size red bell pepper, seeded and julienned
  • 1 tablespoon freshly squeezed lime juice
  • 2 teaspoons wheat-free tamari or other soy sauce, or coconut aminos (optional)
  • 1 cup Raw Coconut Curry Sauce (see recipe below)
  • ¼ cup thinly sliced green onion
  • ¼ cup mung bean sprouts (optional)
  • 1 tablespoon finely chopped fresh cilantro
  • ¼ cup raw peanuts (optional)
  1. Combine the zucchini, red cabbage, and bell pepper in a bowl. Add the lime juice, and tamari, if using. Add the Raw Coconut Curry Sauce and toss well. Portion out into four bowls, or leave in one bowl and serve family style.
  2. Top with the green onion, mung bean sprouts, if using, cilantro, and peanuts, if using.


  • Add other veggies, such as julienned yellow bell pepper, carrot or beet.
  • Add 1 cup of raw kelp noodles.
  • Add 1 cup of julienned medium-soft coconut meat.


Raw Coconut Curry Sauce
Recipe Type: Sauce
Author: Mark Reinfeld
Serves: 2 cups
Experience a hint of the tropics in this raw version of a coconut curry.
  • 3/4 cup medium-soft fresh coconut meat
  • 1 1/2 cups coconut water
  • 1 tablespoon plus 1 teaspoon fresh ginger
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon raw almond butter
  • 1 tablespoon finely chopped fresh cilantro
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon seeded and diced jalapeno pepper
  • 1 teaspoon coconut aminos, wheat-free tamari or other soy sauce
  • 1/2 teaspoon tamarind paste
  • 1/4 teaspoon sea salt, or to taste
  • 1/4 teaspoon ground cumin
  1. Place all ingredients in a blender and blend well.
  2. Can replace coconut meat with 1/2 cup of coconut water with 1 cup coconut milk.
  3. Can replace almond butter with peanut butter.


Nutrition Facts per serving (192 g): Calories 80, Fat Calories 30, Total Fat 3.5 g, Saturated Fat 2 g, Cholesterol 0 mg, Sodium 245 mg, Total Carb 10 g, Dietary Fiber 4 g, Sugars 5 g, Protein 4 g

Excerpted from Healing the Vegan WayPlant-Based Eating for Optimal Health & Wellness by Mark Reinfeld. Copyright © 2016. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.

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