Here's an incredibly easy and tasty curry sauce by Richard Salome. Oh my! The banana, apples and raisins called for in the recipe made me a little skeptical at first, but they really make the dish! So go ahead, surprise your taste buds... They'll be grateful that you did!
By Richard Salome
Originally posted by vegangelist on Raw Food Talk Forum
Makes 8 servings
1 cup almonds, soaked 12-24 hours, blanched
16 ounces purified water
2 medium sized Fuji apples, cored & diced
1 cup raisins, unsoaked
1 teaspoon curry powder
2 tablespoons flax seed oil
2 tablespoons Braggs or to taste
1 medium sized ripe banana
Place the almonds in a blender and add enough water to cover them. Blend until creamy.
Add curry, flax oil, banana, Braggs and process for 20 seconds.
Then add apples and raisins by hand.
Pour sauce over veggies of choice (if using).
Stir well and place in dehydrator, covered, for at least 2 hours until warm to the touch, below 112 degrees.
This is a rich dish, and makes a wonderful Thanksgiving dish or for a special occasion.
This makes a LOT of sauce so you might want to halve the recipe.
I've served this fabulous sauce before over a mixture of chopped up broccoli, red onion, zucchini and sweet potato. Mmmmmmmmm.... It's also lovely as is, on top of a bed of your favorite 'rice' or with raw samosas.
, Ginger Un-Steamed 'Rice'
with Snow Peas, Curry Sauce and Marinated Curry Broccoli