Mushroom Curry with Parsnip Rice & Spiced Mango Chutney
By Russell James
Published in his 'News From the Kitchen' eZine**
For the marinated vegetables
3c portabello mushrooms
1 1/2c aubergine (eggplant), peeled & diced small
1/2c broccoli, cut from the stem into 1cm mini-florets
6 medium tomatoes, diced small
1T lemon juice
2T olive oil
2T curry powder
• In a large bowl mix the mushrooms, aubergine, peas, broccoli and tomatoes in lemon juice, olive oil, curry powder, and salt.
• Spread onto a dehydrator sheet and dehydrate for 2 - 3 hours at 105 degrees F.
For the curry sauce
1 red pepper
1 clove garlic
1/2T tamarind pulp*
1cm cube of fresh ginger
1/2c fresh coriander
1T curry powder (try to get curry powder without salt in it)
1/2c fresh coconut from a brown coconut
Salt to taste, depending on whether your curry powder had salt in it. Start with 1/4t.
* Tamarind paste can be made by soaking tamarind in water until it goes soft (the seedless type you can buy in a packet in fine for this) and straining through a sieve. If you don’t have any tamarind available, simply leave out.
• Blend all ingredients in a high power blender until smooth and creamy. You may need to add more water depending on what type of coconut you used.
• Mix the softened dehydrated vegetables with the sauce and return to the dehydrator in a large covered bowl to warm before serving.
For the parsnip rice
2c peeled fresh parsnips
3T mac nuts
3T pine nuts
1T olive oil
2t agave nectar
1t lemon juice
2 pinches salt
1T white miso
• Pulse in the food processor until rice-like. Set aside.
For the spiced mango chutney
1 medium mango
2 pinches salt
2t lemon Juice
1t apple cider vinegar
1t minced ginger
• Finely dice one mango and set aside.
• Blend all remaining ingredients in a high power blender.
• Combine the blended mixture with the diced mango.
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