Raw Coconut Chik'n Curry Recipe and First Ice Cream Cake Entry

Raw Coconut Chik’n Curry Recipe and First Ice Cream Cake Entry

Raw Coconut Chik’n Curry Recipe and First Ice Cream Cake Entry

May 4, 2010 By sweet_raw In Just Desserts ebook, raw dinner recipe, raw vegan curry, Savoury 16 Comments

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

Eggplant Chik'n
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. 

Coconut Rice
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.
Here are some of my other recipes using parsnip rice: Veggie Nori Rolls.... Stir Live with Rice.... and more Nori Rolls. 

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: heather@sweetlyraw.com

I've received the first cake entry! Woo hoo!!! Check out Kelli's cake - it's absolutely beautiful! She's the winner of one of Philip's ebooks. 
About the Author

16 Comments
  1. Candice Davis
    May 4, 2010 at 01:23
    Reply

    Your curry looks awesome! Can't wait to try it when I'm done with juice feasting.

  2. bitt of raw
    May 4, 2010 at 02:42
    Reply

    i love curry and that looks amazing. thank you for sharing!<br /><br />off to look at 80% raw...

  3. Nelly
    May 4, 2010 at 03:16
    Reply

    can you come to toronto soon and cook for me??? haha...<br /><br />i loveeeeeee indian...and this dish sounds delish...it's so beautiful too!!! i'm gonna try making it soon...<br /><br />have a beautiful evening...

  4. Anonymous
    May 4, 2010 at 03:27
    Reply

    do you mean young thai coconuts? Hate to sound like an idiot - but can you use old coconuts too? It really doesn't matter, just want to get the right directions. many thanks.

  5. kelli
    May 4, 2010 at 03:31
    Reply

    yummy! i guess i could use jicama rice as well?<br /><br />i like the idea of eggplant in place of chik'n, and spelling chik'n this way. =)<br /><br />thanks for sharing this recipe sweets!

  6. Averie (LoveVeggiesAndYoga)
    May 4, 2010 at 03:39
    Reply

    thank you so much for telling me you made this...JUST the recipe I need! Now, all i have to do is get my hands on some parsnips. I do have some kinda old cauliflower that i really need to use though LOL<br /><br />Thx for the abs and your sweet words. Girl, you will get there. Just lay low on the desserts (even though they're raw and vegan they still are you know desserts), and you will have abs in no time. You're already sooo close :) you hot thing, you!<br />xo

  7. Nicole Slater
    May 4, 2010 at 03:44
    Reply

    Yum this recipe sounds so great! I'm going to have to try it this week. <br />Thanks for sharing the recipe.

  8. Sarah (GF vegan)
    May 4, 2010 at 06:43
    Reply

    Genius, this raw curry looks amazing! I'm trying to progress to a high raw diet but just end up eating salads all the time. Def going to bookmark this ready for when i get the craving, thanks :)

  9. Lauren
    May 4, 2010 at 14:12
    Reply

    Wow that curry looks so delicious! I love Indian food!

  10. Melissa
    May 4, 2010 at 14:20
    Reply

    I love indian food and your curry looks amazing! Thank you for sharing. And I have been looking for a good parsnip rice recipe ( I actually bought a turnip the other day instead of a parsnip and couldn't find any "turnip rice" recipes...lol). <br />YAY to Kelli for starting off the ice cream cake challenge!

  11. anushka
    May 4, 2010 at 14:43
    Reply

    i'm newly raw and so excited to try this. i love indian food and your blog! so glad you do this.

  13. misslycia
    May 4, 2010 at 22:17
    Reply

    I was JUST looking for raw eggplant recipes. I always do eggplant pizza or ravioli but wanted something different. Thanks for this! Can't wait to try it.

  14. brittany
    May 5, 2010 at 06:50
    Reply

    What a coincidence! I just did a coconut curry with parsnip rice for my raw take-away last week. I used mixed veggies, not eggplants. It was delicious. <br />Here's my recipe:<br />http://joziuncooked.wordpress.com/2010/04/28/raw-tuesday-take-away-10-curry-with-rice-and-chocolate-snowballs/

  15. Nikki
    May 5, 2010 at 14:22
    Reply

    I can hardly wait to make that curry recipe. It looks amazing.

  16. evergreen
    May 7, 2010 at 21:35
    Reply

    Yum...I made your Coconut Chik'n Curry with Rice today and absolutely loved it!<br /><br />Thanks so much for sharing your recipe with us:)

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