Cashew Korma- raw vegan
|This would go well with cauliflower rice|
This was made alongside the cooked version- very easy to do if you are the only person eating raw in your household. Just set aside your bowl of raw veggies when you prepare the veg for cooking, and make your sauce while you're waiting for the regular korma to cook.
I didn't actually note down quantities this time, but I think you could easily reproduce this dish by following these instructions and adjusting the spicing to your own taste.
You will need:
a selection of finely-cut raw vegetables, such as bell pepper matchsticks, courgette ribbons, baby spinach leaves, fresh peas, etc.
some fresh tomatoes
ground cumin seeds
desiccated coconut/ fresh coconut flesh
- Prepare the vegetables and set aside in a bowl.
- Grind the cashew nuts.
- Liquidise the tomatoes and add the ground cashews, spices and salt.
- Pour onto the vegetables and mix well. Let it stand for a while for the sauce to "soften" the veggies and the flavours to develop.
- Serve sprinkled with desiccated coconut or fresh coconut shavings.