Thai Curry

Ingredients

• •1 piece fresh ginger
• •1 cup soaked peanuts
• •1 cup young coconut meat
• •½ cup coconut water
• •1 tablespoon raw almond butter
• •2 teaspoons Bragg Liquid Aminos
• •1 clove garlic
• •1 teaspoon turmeric
• •1 teaspoon curry powder
• •1 whole orange juice
• •1 whole Thai chile
• •¼ head cauliflower
• •1 small carrot
• •¼ head red cabbage
• •½ large cucumber
• •1 handful basil leaves
• •½ cup mung bean sprouts
• •for garnish

Cooking Instructions

1. 1.

   To prepare the sauce, finely grate the ginger on a ginger grater or fine grater to extract the juice (you should have about 1 tablespoon). Place the ginger juice, peanuts, coconut meat, coconut water, almond butter, Braggs, garlic, turmeric, curry powder, and orange juice in a blender and blend until smooth. Add the Thai chile to taste.

   10 min

2. 2.

   Place the cauliflower, carrot, cabbage, and cucumber in a bowl. Pour the sauce over the vegetables, garnish with the basil and bean sprouts, and serve.

   5 min