Raw Cauliflower Korma Food

RAW CAULIFLOWER KORMA

Steps:

• To make the base: Chop cauliflower into small pieces, add raisins and mix. Set aside.
• To make sauce: Put all remaining ingredients in a blender and mix at a high speed until combined and sauce-like - add more water (or some raw nut milk) if required.
• To serve: Pour sauce over cauliflower and eat! (You could pour over any mix of chopped veggies!) The curry sauce is so good!
• Tips: Recipe Editor would not let me add to the prep notes that above so I will add it here, before adding to the blender it will help if you chop all the veggies and dates!

CREAMY VEGGIE KORMA

Steps:

• Heat the oil in a large pan. Cook onion with the dry spices over a low heat for 5-6 mins until the onion is light golden. Add the chilli, garlic and ginger and cook for 1 min, then throw in the mixed vegetables and cook for a further 5 mins.
• Divide the mixture appropriately between two pans if serving vegetarians and meat eaters. Chop the chicken into small chunks and stir into one pan. Add the stock, dividing between the pans appropriately, and simmer for 10 mins (if only cooking the veggie version in one pan, use 300ml stock; if dividing between two pans, add 250ml to each). Divide the peas, if necessary, and add, cooking for 3 mins more until the veg are tender and the chicken is cooked through.
• Remove from the heat and stir through the yogurt and ground almonds, if using. Serve sprinkled with the toasted almonds and coriander, with basmati rice or naan bread on the side.

RAW CAULIFLOWER SALAD

Steps:

• Whisk all marinade ingredients together until smooth.
• Pour over salad ingredients in medium-size bowl.
• Allow to sit in refrigerator overnight or at least for a few hours.