Yum. I love curry. It’s one of my favourite foods.
I mean I may not be able to rival my Dad when it comes to curry love, but I still really enjoy it. For Dad if he’s crying and sweating from the spiciness of the curry, it’s a good curry.
He then takes pride in singing his favourite curry-related song. Johnny Cash’s “Ring of Fire”.
At any rate, Dad takes curry to a whole new level. I just love it with a bit of heat, but not enough to overpower the rest of the flavours.
I was baffled that it was a raw curry. I mean raw curry is just something I’ve never really thought of, but it worked so well. It had a great depth of flavour and just a hint of spice (it’s really not hot at all), but it still tasted really fresh and almost zingy. It was my favourite curry of the day, and let me tell you, that is saying something.
Needless to say I asked for the recipe. It is so easy. Just chuck it all in a blender and you are good to go. Instant satisfaction. Now that is my sort of curry. The only preparation you need is to remember to soak the cashews. This not only makes the cashews easier to blend, but it also makes them easier to digest as it removes the enzyme inhibitors and phytic acid. Ever felt a bit icky after eating a whole bunch of raw nuts? That’s probably why. An interesting side point, is that these are most concentrated in the husk of the nut, so blanched almonds for instance would be easier to digest the raw unblanched ones. But by soaking nuts you can also increase the amounts of vitamins in them. For more information, check this article out.
But back to the recipe, it contains garlic which works as a natural antibiotic and helps to reduce cholesterol and ginger which helps nausea and is a natural anti-inflammatory. It also has cashews which contain magnesium (important for our bones) and cold pressed olive oil which can help balance blood sugars, reduce inflammation, increase good cholesterol and help digestion. Whoa! That’s some serious health benefits all wrapped up in this delicious curry. Count me in!
Creamy Curry Sauce with Zing!
Serves 4, adapted from Karen Medbury (adapted from Ani’s Raw Food Kitchen)
1-2 tbs curry powder (you can make your own mix easily with tumeric, cumin… etc, just google it)
100g cashews, soaked
2 apples, peeled, cored and diced
2 medjool dates, pitted
2 cloves garlic
1 x 1 cm fresh ginger
1 cup cold pressed olive oil (you can skimp on this a little if needed, but it’s fabulous as is and more filling with the higher fat content, but cold pressed olive oil can get expensive)
Juice of half a lime or lemon
Pinch sea salt
Noodle of choice, to serve (I used zucchini spiralled in a spiraller—one per person, or you could use a julienne or other type of noodle or rice)
Place all ingredients in a blender of food processer until creamy. Adjust flavours if required, and serve with zucchini spaghetti, kelp noodles or other noodle of choice.
Notes and suggestions: you can vary the quantities of flavourings listed to suit your tastes. Maybe add a bit of chilli for some extra bite. I think this would be great to make curried eggs with. Add a bit of fresh coriander for some variation. I also think this looks best with a bit of added colour (such as the type of noodle you serve it with, some garnish or a colourful side dish).
Are you a curry fan? What’s your favourite type of curry?