Mushroom Curry, Parsnip Rice and Spiced Mango Chutney
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Mushroom Curry, Parsnip Rice and Spiced Mango Chutney
This recipe is fairly easy to make, the curry sauce is out of this world.
Servings4
Nutrition (For one serving)
Calories: 458kcalCarbohydrates: 56gProtein: 11gFat: 25gSaturated Fat: 6gSodium: 2298mgPotassium: 1556mgFiber: 15gSugar: 31gVitamin A: 4118IUVitamin C: 142mgCalcium: 94mgIron: 5mg
Ingredients
Marinated vegetables
- 3 cups portabello mushrooms
- 1 1/2 cups aubergine eggplant, peeled & diced small
- 1 cup peas
- 1/2 cup broccoli cut from the stem into 1 cm mini-florets
- 6 tomatoes medium-size, diced small
- 1 tbsp lemon juice
- 2 tbsp tamari
- 3 tbsp olive oil
- 2 tbsp curry powder
- 2 tsp salt
Curry sauce
- 1 red pepper
- 1 clove garlic
- 1 tsp lemon juice
- 1/2 tbsp tamarind pulp
- 1/4 inch ginger or 1cm cube, fresh
- 1/2 cup fresh coriander cilantro
- 1 tbsp curry powder try to get curry powder without salt in it
- 1/2 cup fresh coconut from a brown coconut
- 1/4 cup water
- 1/4 tsp salt to taste
Parsnip rice
- 2 cups parsnips fresh, peeled
- 3 tbsp pine nuts
- 1 tbsp olive oil
- 1 tsp lemon juice
- 1/4 tsp salt
- 1 tbsp white miso
Spiced mango chutney
- 2 mangoes medium-size
- 1/4 tsp salt
- 2 tsp lemon juice
- 1 tsp apple cider vinegar
- 1 tsp ginger minced
- 1/2 tsp cumin
Instructions
Marinated vegetables
- In a large bowl, mix the mushrooms, aubergine, peas, broccoli and tomatoes in lemon juice, tamari, olive oil, curry powder, and salt.
- Spread onto a dehydrator sheet and dehydrate for 2 – 3 hours at 105 degrees F.
Curry sauce
- To make the tamarind paste, soak the tamarind in water until it goes soft (the seedless type you can buy in a packet is fine for this) and strain through a sieve. If you don’t have any tamarind available, simply leave out.
- Blend all ingredients in a high-power blender until smooth and creamy. You may need to add more water, depending on what type of coconut you used.
- Mix the softened dehydrated vegetables with the sauce and return to the dehydrator in a large covered bowl to warm before serving.
Parsnip Rice
- Pulse in the food processor until rice-like.
Spiced mango chutney
- Finely dice one mango and set aside.
- Blend all remaining ingredients in a high-power blender.
- Add the diced mango to the blender and blend on low for a few seconds.
Notes
Serve each element separately.
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