Raw Coconut Chik’n Curry Recipe and First Ice Cream Cake Entry
One more day to enter My Raw Moonie Pie Giveaway! I am loving all your responses - some have made me laugh, some have touched my heart... If I had all the money in the world, I'd send moonies to all of you! Anyway, tomorrow night is the deadline, and remember to leave me your contact info, or at least a link to your web page where I have access to your info.
May's edition of Eighty Percent Raw online magazine is up. As a contributing chef on the site, this month I've got a fabulous raw dinner recipe to share in honor of mother's day - particularly for my mom, who loves Indian food as long as it's not spicy (I'm the same way). While I haven't made it for her yet, I plan on it once I'm home again.
While this recipe looks like it might be time consuming, it's actually quite easy, and can be thrown together quickly. Don't feel like making the chik'n? That's fine! The rice, sauce, and garnishes are delicious as a meal too. Also, this is mild on the curry, so feel free to add more if you want it.
Coconut Chik'n Curry with Rice
The eggplant acts as good "chik'n" here since it's pretty neutral in taste, soaking up whatever flavors are added to it.
4 cups diced, peeled eggplant
1/4 cup olive oil
4 teaspoons lemon juice
3 teaspoons curry powder
1 large clove garlic, minced
2 teaspoons minced ginger
1 teaspoon sea salt
2 pinches cayenne
Toss all ingredients together in a bowl. Transfer to a dehydrator tray and dehydrate at 115 for 3-6 hours.
Note: You can do this without a dehydrator - stick it outside on a warm, sunny day. Just kidding! Let the eggplant marinate in the fridge
Coconut Curry Sauce
This delicious sauce is creamy from the coconut, and super flavorful from the ginger and garlic.
1/2 cup dried, shredded coconut
1 cup water
1 cup chopped red pepper
1/2 cup chopped tomato
2 tablespoons lemon juice
1 large clove garlic
1" knob of ginger, minced, or to taste
1/2 teaspoon sea salt
2 pinches cinnamon
In a blender, mix the dried coconut and water until smooth and creamy to create coconut milk. Add all other ingredients and blend again, until smooth.
Taste, and add more ginger, garlic, or salt, to re-season if needed.
Perfect alternative to cauliflower rice (which I don't like). Parsnips are sweet and break down really nicely in the food processor to create a fluffy texture.
2 large parsnips, peeled
3 tablespoons shredded coconut
4 teaspoons olive oil
2 teaspoons lemon juice
Pinch of salt
Chop the parsnip into large chunks. Add all ingredients to a food processor and grind into small, evenly sized bits.
To serve: If desired, warm the rice and sauce in the dehydrator during the last hour that the eggplant is dehydrating.
Spoon the eggplant on top of the rice, pour the sauce on top and add Garnishes: chopped cilantro, raisins, cashews
Yesterday I received an awesome review of Just Desserts, on Eighty Percent Raw
, by my friend Tracy (creator of the site). I had no idea she was reviewing the book and was super surprised to see it in this month's magazine. Thanks girl!
Reminder to get goin on those ice cream cakes for the challenge
! I've been asked yet again if you need an ice cream maker for the cakes from the book.
The answer is NO. The equipment required is a blender and cake pan. Still have questions about the contest? feel free to email me: email@example.com