Thai Curry
These are the veggies I threw in:
2 medium carrots spiralized
1 small Bok Choy chopped
4-5 long-stem broccoli pieces
1 large zucchini spiralized
1/2 cup sprouted lentils
Curry sauce:
veggie rests from spiralizing (carrots, broccoli, bok choy and zucchini)
1/2 cup cashew nuts
2 garlic cloves
1 tsp turmeric powder
1 tsp red curry powder
pinch of black pepper and kala namak salt
1 and half cup water to blend
Spiralize and chop your veggies to your liking. I usually take a veg peal for the carrots and spiralize the zucchinis. Then I chop the tops of the long-stem broccoli pieces and leave the stems for the blender to work with. Bok Choy can be cut into thin slices and eaten as noodles. In a high speed blender, blend all the curry sauce ingredients. You can add some cayenne pepper if you like the strong tastes. Soak your veggies in curry sauce and enjoy!
Posted: 13/04/2020