RECIPE: Raw Asparagus And Tomato Curry

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RAW ASPARAGUS AND TOMATO CURRY

 

This recipe is adapted from one by Kate Wood in _Eat Smart Eat Raw_. Since

tastes differ and, in any case, we tend to cut way WAY down on or cut completely

out added oils and unnecessary oily ingredients, we didn't try her recipe as

originally intended. Instad we came up with the following:

 

For The Sauce:

4 sundried tomatoes, soaked

3/4 lb tomatoes

1 stick celery

1/4 pound carrots

1 or two thick slices of onion, to taste

1 red thai chili

2 Tbsp garam masala, or to taste

a little liquid (soaking liquid from the sundried tomatoes will do fine)

 

For the Vegetables:

 

1/4 lb carrots, peeled into long 'noodles' with a vegetable peeler

1 bunch young asparagus (around a dozen stems), cut into bite-sized pieces

4 mushrooms, sliced

1/4 lb spinach, finely shredded

2 tsp pumpkin seeds/pepitas

1 ounce sprouts (I used mixed 'salad sprouts') - and save a few more for garnish

 

I made the sauce first, putting everything into the blender, adding as much of

the tomato-soaking liquid as was needed to make blending possible. This should

be a nice smooth puree.You can chill this, but I preferred it at room

temperature.

 

Next the vegetables. The only trick here is the carrot preparation, and that's

easier than it looks. Simply use a vegetable peeler and peel thin strips down

the carrot to make 'noodles'. When you can't peel any more, chop the tiny nub

that's left as best you can and start on the next carrot.

 

 

 

 

Add all these lovely carrot 'noodles' to the rest of the veggies, mixing them

into a bowl. Then dump in the sauce.

 

 

 

The sauce is wonderful, but you may want to taste for more seasoning. It can be

as salt and/or as spicy as you want it to be.

 

After adding the sauce, few stirs to coat all the vegetables with the great

curry flavours. Now there you go - no cooking, no further fuss or muss. Just

serve.

 

It is easy and it tastes - well - WONDERFUL! Try it

 

And if you want to have a peek at my photos of it both made and in the making,

see here:

 

http://beanvegan.blogspot.com/2008/07/asparagus-2-ways-raw-asparagus-tomato.html

 

Love and hugs, Pat