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.

By: Mark Reinfeld

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raw coconut curry vegetables recipes

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.
Course: Entree
Keyword: coconut, curry, vegetables
Servings: 4 cups
Calories: 80kcal
Author: Mark Reinfeld

Ingredients

  • 2-3 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)

Raw Coconut Curry Sauce:

  • 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

Instructions

  • 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.
  • Top with the green onion, mung bean sprouts, if using, cilantro, and peanuts, if using.

Raw Coconut Curry Sauce:

  • Place all ingredients in a blender and blend well.
  • Can replace coconut meat with 1/2 cup of coconut water with 1 cup coconut milk.
  • Can replace almond butter with peanut butter.

Notes

Variations
  • 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.
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.

Nutrition

Calories: 80kcal | Carbohydrates: 10g | Protein: 4g | Fat: 3.5g | Saturated Fat: 2g | Sodium: 245mg | Fiber: 4g | Sugar: 5g
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