Spicy Raw Coconut Curry Recipe

 

Ingredients:

3/4 cup Simply Young’s Creamy Coconut Powder (Click to buy)
1 1/2 cups of coconut water (optional, or just 2 cups of water, or to desired consistency)1/2 cup of water1 thin carrot (cut in chunks)

1 small clove garlic (peeled)

1.5 teaspoon galangal ginger (if you don’t have galangal ginger, you can use 1 tsp fresh ginger)

2 teaspoons curry powder

1/2 Thai chili pepper* (minced)

2 tablespoons green onion (chopped)

1 tbsp gluten free tamari (to taste)

optional: 1/2 tablespoon lemon juice

optional: 1 medjool date (pitted)

 

1 red bell pepper (cut into matchsticks)

2 Persian cucumbers (julienned to form noodles)

1 handful cilantro, divided

2 tbsp julienned thai basil (or regular basil)

quarter of an avocado (optional)

1/2 cup shiitake mushroom (sliced)

1 tbsp gluten free tamari

1/2 tbsp lemon juice

 

Instructions:

Take the last two ingredients (tamari and lemon juice and slightly whisk together). Add to the shiitake mushrooms and marinate them in a bowl, set aside. Take the bell pepper, cucumbers and cilantro and place them in a medium size bowl or in two small bowls. Take rest of ingredients and blend in a high speed blender till smooth. If you would like your soup warm-hot, blend for longer over 2 minutes.

Pour curry into your bowl(s) and add your mushrooms and avocado if you would like! Enjoy!

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