Rate This Recipe
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.
Did you make this recipe?Tag @therawchef on Instagram or hashtag it #therawchef!
hi can you have this warm ?
Yes, you could certainly warm it up.
Do you use raw peas? Soaked?
I just used thawed frozen peas.
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
Hey Tracey, that’s going out tomorrow to the people that signed up. I’ve added you to the list 🙂
Thank you
Hi Russell,
I was so excited to see a raw indian recipe! I can’t wait to try it! Thank you so much for posting! 🙂 How would I go about getting a copy of the nan recipe to compliment this recipe? Thank you!
This curry came out of my dehydrater and blew my mind all four portions gone in one serving – super star
Haha, nice!!
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 😉
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!
Glad you loved it, Wen 🙂
what would be the yield for this recipe Russel? thanks love your work!
Thanks, Jamie.
You should get 4 decent servings out of this.
Hi,
Is there a replacement for white miso, I can’t seem to find it in Mexico City.
Just add a little extra salt
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?
Hey Ema, Nope, it’s still raw at 105, in fact, up to 115 or so.
Oh my how did i miss this one?
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.
‘Standard mint’ is actually peppermint, which is what I use normally 🙂
Hi. I’d like to ask what is “white miso” ? Never heard of it… Tthank you
Hi Emily, it’s a white soy bean paste that can be found in Asian stores.
Thank you 🙂
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?
If it’s 100 degrees F, that may well work.
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 ?
Hi Elizabeth, yes, we are fortunate enough to have lots of diversity here 🙂
A nice masala curry powder would be great for this.
I LOVE this recipe! Check out how mine turned out …
http://johnnylarocque.blogspot.ca
Nice work, Johnny.
what could you use to replace the mushrooms. I know plenty of people who won’t eat them?
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.
Oh my! That looks so mouth-watering good. I must try real soon! Thanks!
This is So Nice of you to give us this recipe. i will try it when I can. Thank You!
Thanks, Rita. I hope you enjoy it!
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!
Thanks, Hp, I’ll see what I can do.
Can you eliminate the oil from the marinade?
Hi Chris, yes you could.
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. :)))
Hi Gisele, yep, this should do it 🙂
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.
This’ll definitely serve 2 people with some leftovers. Enjoy!
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
Thanks, Joann 🙂
You can get my 5 most popular recipes free eBook by signing up for my eZine at http://www.thraw.ch/ezine
Radiant health to you too!
I love your recipes!!!!!
Thank you 🙂
Sounds yummy can I cut this in half as I live by myself?
No, that’s not allowed 🙂 Lol.
Yes, the recipe will work halved.
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 ½ cm or ½ cup?
It was a typo — all fixed now, thanks 🙂
Also for the curry sauce: is it lemon or lemon juice?
Lemon juice.
For the curry sauce: by red pepper do you mean a bell pepper or some sort of hot pepper?
Red bell pepper, yes. In the UK we just call them red peppers 🙂
i love every recipie of yours!! And i would love to learn more .Keep going!! 🙂
-Smriti
I just wanted to say I love your site- your recipes look great!
-Chef Mary Payne Moran
Made this last night – the flavors were nicely balanced and the curry a perfectly textured coating for the vegetables. Thank you once again!
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.
What a creative dish! I’ve always wanted to make a raw curry, this sounds like a great recipe to try out. Thanks!
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 🙂
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!!!
Oooh yeah I have to make this one VERY soon. Presentation looks amazing!
WOW!!!
I served this to my non-raw partner and it went down a treat! Brilliant – thank you.
Oh my gosh that looks amazing !
Mmmm…parsnip rice! This looks like a fabulous & satisfying meal!