This is a surprisingly quick and very tasty recipe, a firm favourite with my clients. Make extra as the sauce tastes even better the next day.
Ingredients
For the Curry
- 1 carrot cubed
- 2 mushrooms cubed
- ¼ red onion diced
For the Sauce
- 3 tomatoes
- ¼ cup of cashews
- ¼ cup of desiccated coconut
- ¼ red onion
- ¼ cup of sun dried tomatoes
- 2 Tbsp olive oil
- 1 medjool date
- 1 tsp of garam masala
- 1 tsp turmeric
- Fresh ginger to taste
- Fresh chilli optional
- Pinch of salt
- Water if needed to create desired consistency
- Fresh coriander to garnish
Equipment
Blender
Directions
For the Curry
Mix the onion, mushroom and tomato together
For the sauce
Blend all ingredients in the blender until smooth
Assembly
Mix the vegetables and the sauce until well combined Serve over parsnip rice or cooked brown basmati rice
Enjoy!