RAW VEGAN CURRY with MARINATED MUSHROOMS & ONIONS

I KNOW you guys are gonna be stoked about dis one. I sure am. I've been meaning to make this recipe and share it for some time but for whatever reason I haven't. Until now, obviously. I was walking home and suddenly thought "Hey, why not make raw curry today!?" I made some delicious organic curry last night for me and my parents and it was SO GOOD, leaving me wanting more today... I figured I don't really wanna eat cooked food like that two days in a row - I'm NOT saying cooked curry is evil or anything, my body just prefers mostly raw - so I should make a raw curry recipe that so many of you have been asking for! Honestly, this was just as amazing if not BETTER than the curry last night (which was freaking fantastic in itself).

This recipe is actually super simple and yet has mind blowing flavours. I don't know if I'll ever make conventional cooked curry again (not because it's not healthy, but because this seriously equals it in awesome taste!) I highly recommend finding some organic curry powder, I got mine from a wonderful little raw vegan cafe and store called Tao Organics in North Van, I used it in the cooked curry I made last night and that is probably why it tasted so good. The flavours are fresher and cleaner.

Basically all this recipe is is cashew milk blended with some onion and curry powder. Done. I added some marinated mushrooms and onion and that's it! You can add whatever veggies you like, I bet this would also be incredible with some zucchini noodles... Mmm... Let's get curried! P.S. I have a low-fat and nut-free option - that's right, I'm always watchin' out for ya.

RAW VEGAN CURRY with MARINATED MUSHROOMS & ONIONS

Curry:

1/4 cup cashews (or use zucchini if you wanna keep this low fat)

1 cup water

1 teaspoon your fave curry powder

1/4 cup diced onion

Salt and pepper, as desired 

Marinated mushrooms & onions:

1 1/2 cups thinly sliced mushrooms

1/4 cup diced onion 

1 teaspoon lemon juice

1 teaspoon coconut aminos (it's like soy sauce) 

1/2 teaspoon coriander

To make the curry: blend all the ingredients until smooth. Adjust according to taste and texture. 

To marinate the mushrooms & onions: toss them with the lemon juice, coconut aminos and coriander and let sit on the counter for an hour so they soften, or put 'em in your dehydrator or oven at a low temperature until they soften. Alternatively, just leave them as-is. Pour your curry in a bowl and add the shrooms and onions - enjoy! This serves one. 

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