Raw Coconut Curry Vegetables



Yield: 4 cups vegetables

Prep time: 30 minutes, Total time: 30 minutes, Serving size: 1 cup, Number of servings: 4

Curries, staples of Indian cuisine, are often cooked. This raw version gives you the wonderful warm flavor of curry with the juiciness and crunch of raw vegetables and sprouts. Curry is a blend of ground spices, including cayenne or red pepper, coriander, cumin, and turmeric. Turmeric provides its signature golden color along with many of the healing benefits. Low in fat, sugar, and sodium, curry itself is a great source of vitamin B6, folate, calcium, magnesium, phosphorus, potassium, and copper, and a very good source of dietary fiber, vitamin E (alpha tocopherol), vitamin K, iron, and manganese. A superior way to enjoy an enzyme-rich and satisfying raw veggie meal. Enjoy as part of a raw feast with raw Nori Rolls, and Raw Chocolate Pudding.

2 to 3 medium-size zucchini, spiralized (4 cups tightly packed)
1 cup tightly packed julienned red cabbage
1 medium-size red bell pepper, seeded and julienned
1 tablespoon freshly squeezed lime juice
2 teaspoons wheat-free tamari or other soy sauce (optional)
1 cup Raw Coconut Curry Sauce
1/4 cup thinly sliced green onion
1/4 cup mung bean sprouts (optional)
1 tablespoon finely chopped fresh cilantro
1/4 cup raw peanuts (optional)

1. Combine the zucchini, red cabbage, and bell pepper in a bowl. Add the lime juice, and tamari, if using. Add the Raw Coconut Curry Sauce and toss well. Portion out into four bowls, or leave in one bowl and serve family style.
3. Top with the green onion, mung bean sprouts, if using, cilantro, and peanuts, if using. Have fun!

Variations
Add other veggies, such as julienned yellow bell pepper, carrot, or beet.
Add 1 cup of raw kelp noodles.
Add 1 cup of julienned medium-soft coconut meat.

Nutrition Facts per serving (192 g): Calories 79, Fat Calories 30.7, Total Fat 3.5 g, Saturated Fat 1.9 g, Cholesterol 0 mg, Sodium 245.2 mg, Total Carb 10.4 g, Dietary Fiber 3.6 g, Sugars 4.6 g, Protein 3.8 g