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I know you guys are going to be stoked about this one. I sure am. This recipe is actually super simple and yet has mind blowing flavors. I don't know if I'll ever make conventional cooked curry again (not because it's not healthy, but because this seriously equals it in awesome taste!) I highly recommend finding some organic curry powder. I used it in the cooked curry I made last night and that is probably why it tasted so good. The flavors are fresher and cleaner. Basically, all this recipe has is cashew milk blended with some onions and curry powder. Done. I added some marinated mushrooms and onion and that's it! You can add whatever veggies you like. I bet this would also be incredible with some zucchini noodles... Mmm... Let's get curried! P.S.- I have a low-fat and nut-free option. That's right, I'm always watchin' out for ya.

Raw Curry With Marinated Mushrooms and Onions [Vegan]

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Serves

1

Ingredients You Need for Raw Curry With Marinated Mushrooms and Onions [Vegan]

For the Curry
  • 1/4 cup cashews (or use zucchini if you wanna keep this low-fat)
  • 1 cup water
  • 1 teaspoon curry powder
  • 1/4 cup diced onion
  • Salt and pepper, as desired
For the Marinated Mushrooms and Onions
  • 1 1/2 cups thinly sliced mushrooms
  • 1/4 cup diced onion
  • 1 teaspoon lemon juice
  • 1 teaspoon coconut aminos
  • 1/2 teaspoon coriander

How to Prepare Raw Curry With Marinated Mushrooms and Onions [Vegan]

  1. To make the curry: blend all the ingredients until smooth. Adjust according to taste and texture.
  2. To marinate the mushrooms & onions: toss them with the lemon juice, coconut aminos and coriander and let sit on the counter for an hour so they soften, or put 'em in your dehydrator or oven at a low temperature until they soften. Alternatively, just leave them as-is. Pour your curry in a bowl and add the shrooms and onions - enjoy! This serves one.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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Nutritional Information

Total Calories: 301 | Total Carbs: 22 g | Total Fat: 20 g | Total Protein: 12 g | Total Sodium: 100 g | Total Sugar: 10 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Emily von Euw

See My Recipes

Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life, and the best-selling author of four cookbooks: Rawsome Vegan Baking; 100 Best Juices, Smoothies and Healthy Snacks; The Rawsome Vegan Cookbook; and Rawsome Superfoods. Em’s passion in life comes from friendships, food, wilderness, mindfulness, art, and lots of dark chocolate. They have presented at expos and festivals across Canada and the US, and their work has been featured in publications around the world. Em lives in the lower mainland of British Columbia, Canada, on the traditional and unceded territories of the First Nations.

Comments

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  1. Hey Emily,
    Thank you for posting this recepy! I really enjoyed it. Athough I have been wondering, how do you marinate the mushrooms with just 1 teaspoon of liquid in total? Do you add water? I have marinated them in coconut milk instead, which turned out awesome, but from your recepy I didn\’t quite understand how you ment it.
    Thanks in advance!