So here's what's on tap for this week:
Challah and Grape Juice
Celery and Parsely Root Soup (recipe in a prior post)
Raw Cauliflower Korma (recipe in today's post)
Tabbouleh (recipe in yesterday's post)
Toby's Refreshing Salad (recipe in a prior post)
Talapia with Mustard and Capers (recipe in a prior post)
Raw Cauliflower Korma
If you love Indian food and are searching for low calorie, healthier alternatives to hit that spot, then this is a great recipe for you. I'm going to serve it tonight at a family dinner and I'm sure that some people will love this recipe and others will hate it. It's spicy and has that Indian curry thing going on.
1 Small Carrot, Chopped 1/4-1/2 cup
1 Small onion, chopped 1/4-1/2 cup2 tablespoons Water
2 tablespoons Mild curry powder
1 teaspoon chilli powder
1 small red bell pepper
1 small handful cashew nuts
1 sprinkle turmeric
1 sprinkle cumin
1 clove garlic
½ head Cauliflower
½ cup raisins - divided
1 tomato, chopped
1 large date or 2 small
Put all ingrediants except the cauliflower and 1/4 cup of the raisins in the blender and whizz at a high speed until combined, the mixture should be thick but run off the back of a spoon – add more water if required. (I'm not sure if I would attempt this in a regular blender. My VitaMix Blender pureed all of the ingredients in seconds and without a hassle. For this step, you may opt for using your food processor if you don't own one.) Curry Sauce complete.
Wash and cut your cauliflower into smallish pieces. Whiz in a food processor until cauliflower is the consistency of rice but not as small as cous cous – this is personal preference though, any size would work.
In a bowl add the cauliflower, 1/4 cup raisins and then mix in your curry sauce…. Eat!
I rolled a dollop of the korma into a romaine leaf and laid them out on a platter. You could serve it with other veg or some bread or crackers.