Mushroom Curry with Parsnip Rice Spiced Mango Chutney

From Issue 18 of News from the Kitchen

 

raw food recipe curry

 

For the 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 medium tomatoes, diced small
  • 1 tablespoon lemon juice
  • 2 tablespoons tamari
  • 2 tablespoons olive oil
  • 2 tablespoons curry powder
  • 2 teaspoons salt
  1. In a large bowl, mix the mushrooms, aubergine, peas, broccoli and tomatoes in lemon juice, tamari, olive oil, curry powder, and salt.
  2. Spread onto a dehydrator sheet and dehydrate for 2 – 3 hours at 105 degrees F.

 

For the curry sauce

  • 1 red pepper
  • 1 clove garlic
  • 1 teaspoon lemon juice
  • 1/2 tablespoon tamarind pulp*
  • 1 cm (1/4″) cube of fresh ginger
  • 1/2 cup fresh coriander (cilantro)
  • 1 tablepsoon curry powder (Try to get curry powder without salt in it.)
  • 1/2 cup fresh coconut from a brown coconut
  • 1/4 cup water
  • Salt to taste, depending on whether your curry powder had salt in it. Start with 1/4 teaspoon.

* Tamarind paste can be made by soaking tamarind in water until it goes soft (the seedless type you can buy in a packet in fine for this) and straining through a sieve. If you don’t have any tamarind available, simply leave out.

  1. 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.
  2. Mix the softened dehydrated vegetables with the sauce and return to the dehydrator in a large covered bowl to warm before serving.

 

For the parsnip rice

  • 2 cups peeled fresh parsnips
  • 3 tablespoons macadamia nuts
  • 3 tablespoons pine nuts
  • 1 tablespoon olive oil
  • 2 teaspoons agave nectar
  • 1 teaspoon lemon juice
  • 2 pinches of salt
  • 1 tablespoon white miso
  1. Pulse in the food processor until rice-like.

 

For the spiced mango chutney

  • 2 medium mangoes
  • 2 pinches of salt
  • 2 teaspoons lemon juice
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon minced ginger
  • 1/2 teaspoon cumin
  1. Finely dice one mango and set aside.
  2. Blend all remaining ingredients in a high-power blender.
  3. Add the diced mango to the blender and blend on low for a few seconds.

j

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69 Comments

  1. Tracey
    Reply
    Posted

    Hi Russell Really enjoyed you talk on Sunday at the Veg fest London. Could you put the recipe for the Nan bread on you site please as would like to make it thank you Tracey

  2. Wen-Ni
    Reply
    Posted

    This is really yummy! My first attempt at your raw recipes. The parsnip rice turned out creamy and quite delicious, who’d have thought ‘rice’ would be so good πŸ˜‰
    Love the mango chutney and warm curry too. Felt light and just about 80% full after having 1 serve. Quite unlike the drowsy heaviness I’d feel after a serve of fried rice. Thanks very much for this recipe, Russell!

  3. Ema
    Reply
    Posted

    Hi please forgive me for this question as I am new to this. If you are dehydrating at 105 degrees isn’t that cooking it?

  4. Pamela McInnarney
    Reply
    Posted

    Hi Russell, can you tell me which type of mint you prefer to use for any of your sweet creations? I know spearmint is not quite so bitter as bog standard garden mint, but thought I would ask which would be better or which you prefer to use.

  5. Pingback: Indian Mung Beans with Fresh Mango Chutney | the taste space - steam, bake, boil, shake!

  6. Karri
    Reply
    Posted

    Hi Russell, I don’t have a dehydrator but my oven goes as low as 100 degrees and is fan forced, do you think I could use that instead?

  7. Elizabeth Love
    Reply
    Posted

    What kind of curry powder is best to use/tastiest? In Canada when you say curry powder, we would use the yellow kind like for Jamaican cuisine. But I lived in England and experienced various kinds of curries so… I am wondering which you used for this amazing looking dish. Thanks so much ?

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    • Russell James
      Reply
      Posted

      There’s no real substitute for mushrooms in terms of flavour, so you could just increase the amount of the other vegetables, or add other chopped veg such as cucumber, courgette (zucchini) and celery.

  10. Hp Aradia
    Reply
    Posted

    I need salad dressings that are equivalent to those sold by major brands in the stores. French etc. It is easier to entice my friends to go raw when they see it CAN be done!

  11. Gisele
    Reply
    Posted

    Living in the Northeast, I’ve been looking for raw ideas for cooler weather and also to fill my love of curry. This looks like a great one. Thanks Russell. :)))

  12. Mirjam
    Reply
    Posted

    Going to make this tomorrow (: Excited to see how it turns out. I was wondering how many this would serve? Three? Four? Thanks Russell for sharing your genious recipes with us. Love it.

  13. Joann hicks
    Reply
    Posted

    Morning, truly love your work….I do believe you are the Best!
    Have your 6 recipe books above…But do not have your ‘5 Most Popular’ …can’t wait!
    Also interested in your DVD from your class-room and others…
    Radiant health always…..joann

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  15. Mik
    Reply
    Posted

    First of all; thank you for the recipe, really love your contributions to the raw community!
    A question for the recipe: what is ment with this line: 1/2 cube fresh coriander
    Is it Β½ cm or Β½ cup?

  16. Pingback: Raw Parsnip Rice (with Garden Chickpea Fritters and Tzatziki) « Rawfully Tempting

  17. WendyL
    Reply
    Posted

    Made this last night – the flavors were nicely balanced and the curry a perfectly textured coating for the vegetables. Thank you once again!

  18. Karen The Red
    Reply
    Posted

    This recipe was incredible! Had an East Indian flare to it without the red-hot-burn-your-mouth-I-can-see-through-time kind of spices. I found I could eat each thing separately or take a bit of each on my fork and eat them all at once – they compliment each other so well.

  19. Tory
    Reply
    Posted

    This was fabulous!!

    I made this for this evening’s meal and my soon to be father-in-law (meat & potato die hard) said that it looked and smelt very good…this man doesn’t like anything exotic πŸ™‚

    For the chutney, I prefer mine more chunky so I pureed the mango, followed the recipe and added small diced parts of a Braeburn apple, diced pieces of raisins and chopped walnuts.

    For the rice, I didn’t have any parsnips, so I used jicama instead.

    I wanted to lick my plate at the end of the meal – so tasty!

    Your a genius – many thanks!!!

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