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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Amazingly delicious, creamy, thick raw curry sauce! Great on any kind of vegetable or grain. Even goes great on fruit - try it with chopped bananas and green onions. Serve over couscous (or mock couscous using cauliflower) and sprinkle of raisins for a filling Moroccan-style dish. Super fast to make, takes no more preparation than chopping the zucchini and tossing everything into a blender or food processor. The bulk of this sauce comes from zucchini, not nuts, so don't be afraid to use lots of it! Ingredients:
6 ounces macadamia nuts |
3 large zucchini, peeled |
1 tbsp sunflower seeds, ground finely |
1/2 tbsp honey |
2 tbsp olive oil |
4 tbsp curry powder |
1/2 tbsp black pepper |
Directions:
1. In a high-speed blender or really good food processor, add each ingredient in the following order:
2. Zucchini and olive oil (substitute any other oil you prefer. I like hemp oil sometimes.)
3. Macadamia nuts and honey
4. Sunflower seeds and all spices
5. At this point you will have to taste and see whether it needs salt. Zucchini can be a salty vegetable, but other times it's not very salty at all. Likewise, some curry powders you can buy already come with salt; if you're making a curry mixture yourself, you probably don't put salt in it. So, if it needs salt, add salt!
6. Experiment with spices. Great additions are: fresh fennel seeds (ground finely), fresh ground cumin
7. Customize for cuisine: for a more Japanese curry, add a tablespoon of miso, some extra honey, and a few tablespoons of fresh water. To make a Moroccan dish, add ground cinnamon, ground cumin, soaked raisins, and chopped fresh mint.
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