Chaya’s Creamy Coconut Curry is a versatile sauce that can be used in a variety of ways.
Try it as a dressing marinated with raw cubed veggies for a delicious raw creamy curry, as a dip for crudite, spread in a raw wrap or Romaine leaf piled high with your favorite veggies for an exciting and exotic warming raw meal. This raw creamy dressing is also superb over steamed veggies, or soaked, sprouted and steamed ancient grains like quinoa, buckwheat or millet.
Makes 4 Cups of Creamy Coconut Curry Sauce
• ½ Cup organic cashews – soaked for 6 hours in 2 cups of water with a half teaspoon of sea salt. Rinse and drain well.
• ¾ Cup coconut butter – not to be confused with coconut oil. This is mature coconut turned into a thick creamy butter. Available at any health food store. You can soften by placing jar in your dehydrator for a half hour or by setting in a bowl of hot water for 10-15 minutes.
• 2 Cups filtered water
• 1.5 tsp salt
• 1.5 med. clove garlic
• 3 Medjool Dates
• 1 tsp. cumin powder
• ¼ tsp. cinnamon powder
• 1Tbl + 1 ½ tsp. curry powder
• 1/8 tsp cayenne pepper
• 2 Tbl. lemon juice
Blend in you high speed blender until silky smooth.
Enjoy tossed with your favorite veggie curry combination. I like cubed zucchini, bite sized cauliflower florets, diced bell pepper, fresh corn,and some raisin.
Let the flavors meld for 30 minutes to overnight in your fridge.
You can optionally place this curry in your dehydrator for a couple of hours before serving. This will begin to soften your veggies. Be sure to stir a few time to keep all the veggies well marinated and moist.
Garnish with chopped cashews and a small handful of cilantro leave.
Olivia Kvitne is a Los Angeles yoga instructor specializing in yoga therapy for veterans struggling with PTSD. One of the influences in her life was her grandfather, a WWII vet, and later a psychiatrist who embraced using the mind to heal the body: TheYogaAbbey.com @OliviaKvitne