Kelp Noodles with Green Curry
Author:
Ingredients
- Green Curry
- 1/3 cup Macadamia Nuts
- 3/4 cup Baby Spinach
- 3/4 cup Young Coconut Meat
- 1 cup Coconut Water (or more if needed)
- 1 TBSP Young Fresh Lemon Grass (use only the middle section), chopped
- 1 tbsp Coconut Nectar
- 1 tbsp Nutritional Yeast
- 1 tbsp Pulse Flake, soaked in coconut water
- 1-2 Kaffir Leaves, chopped
- 1-2 Garlic Cloves, peeled and chopped
- 1.5 cm Fresh Galangal
- 2 cm Ginger[br][br]
- Marinated Veggies
- 2 cup Mushrooms, sliced
- 2 cup Young Coconut Meat
- 2 cup Small Broccoli Florets, halved
- 2 tsp Tamari
- 2 tsp Fresh Lime Juice
- 1 tsp Raw Coconut Sugar
- 2 tsp Extra Virgin Olive Oil[br][br]
- Noodles and Extras
- 1 cup Kelp Noodles
- 1/2 cup Coriander Sprouts
- 1/2 cup Purple Lettuce, sliced
- 1 Small Red Capsicum, chopped
- 1 Medium Carrot, peeled and shredded
- Chilli (optional)
Instructions
- To marinate veggies, toss veggies with raw coconut sugar, fresh lime juice, tartar and olive oil. Marinate overnight or dehydrate for 1 hour at 46°C (115°F).
- To make the green curry, blend all ingredients until creamy and smooth. Add coconut as needed to get the desired consistency.
- To assemble, fill the bowl with curry, kelp noodle, add the marinated veggies, capsicum, carrot, purple lettuce and coriander leaves.
Notes
I was not sure whether the raw lemon grass, galangal and kaffir leaves would make it too strong and inedible. When I looked at the bowl I saw a celebration of colours and textures, where East meets West, simply one lovely bowl of food. I can truly taste the creamy coconut curry and the mix of ingredients worked so well together.
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