Indian food has always been my favorite... well, always is since I've traveled to India in the late 90s, and then lived in London, which outside of India is curry-capital of the world :)
One becomes quite picky with curries after 6 months of travel... It's just gotta be RIGHT! The right amount of spice, not too much salt, freshness of ingredients. It's just one of those things that are so EASY to mess up... Hence the number of mediocre Indian restaurants around, and the number of post-meal bad stomach cases we've probably all encountered...
Here's a nice take on a common recipe (well, typically made with potatoes, but those can pose a challenge to the digestive tract when in the raw form), made south- Indian style, with a touch of coconut oil.
Cauliflower and peas Indian curry
2 cups cauliflower, cuts into florettes
1 cup sugar snap peas, and removed and chopped
Large handful of pea-shoots
Half cup cilantro, chopped
Two medium-sized tomatoes
Juice of 1/2 lime
1/4 cup soaked cashews
1 tablespoon coconut oil
3 tablespoons green onion, chopped
1 inch piece of ginger
2 inch piece fresh turmeric, chopped (or 1/2 teaspoon Tumeric powder)
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/4 teaspoon cayenne pepper (or to taste, depending on your spice sensitivity)
1 teaspoon sea salt
Start by preparing the sauce: Add 1 tomato, cilantro, spices, lime juice, coconut oil, cashews, onions and ginger to your blender and mix well. Tip- if you start with the tomatoes, oil and lime juice, this would form a nice juicy base with which all the other ingredients would blend into smoothly.
Mix the sauce with the veggies, making sure vegetables are coated thoroughly. Tip- it's recommended to prepare the dish a few hours before serving, to allow veggies to "soak-up" the sauce.
Arrange a handful of pea-shoot (I get mine from LifeFood Gardens at the Berkeley Farmers Market) on a plate, and chop up the other tomato (and if you're feeling inspired, a little bit more cilantro) on top to garnish and...
That's it! Easy, Healthy, Raw!