Flattered and blessed to be back on Gillian Berry’s Youtube Channel to share my favorite Raw Vegan Curry Recipe which she dubs the Best in the WORLD!

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Check out her Children’s Book about healthy foods here!

I really hope you enjoy the Raw Vegan Curry Recipe as much as I do.

Be sure to check out the interview I did on Gillian’s channel sharing about my personal journey as well as going into a ton of interesting topics in – 18 YEAR RAW VEGAN CHRIS KENDALL Q&A! 🙂

As mentioned in the video I absolutely LOVE this low-fat raw vegan curry recipe, it has authentic Indian curry flavors, is the most authentic in terms of mouthfeel and texture compared to a cooked curry, and as we went into in the video it is seriously a nutritional powerhouse. Learn more about my raw vegan texture techniques in my post about my Top 3 Tips to make Raw Veggies Taste Cooked!

PS if you are not used to eating raw cauliflower or mushrooms I recommend that you use this recipe to make 3 – 4 portions, eating a smaller portion with or over a big simple green salad so that your microbiome is more easily able to adjust to digesting it smoothly. As you eat these items more often your digestion and enjoyment of them will start to improve along with the diversity and balance of your microbiome due to the prebiotic fibers in these foods.

Let’s Get into the Raw Vegan Curry Recipe! ?


The Best Raw Vegan Curry (makes 1 – 4 servings)

Peas or Cherry Tomatoes (1 lb / 460 g)
Cauliflower (1 lb / 460 g)
Crimini Mushrooms (.75 lb / 345 g)
2-3 Tomatoes (.75 lb / 345 g)
Hemp Seeds (1/4 cup / 40 g)
Flax Seeds (1/8 cup / 19 g)
2-3 Medjule Dates (.11 lb / 50 g)
Cilantro 1 bunch (.11 lb / 50 g)
3 Green Onions (.11 lb / 50 g)
Fresh Ginger (2 tbsp / 25 g)
Curry Powder (1.5 tbsp / 10 g)
Smoked Paprika (1 tbsp / 7 g)

For a more Rich and Spicy Flavour:
Fresh Turmeric (1 tsp / 7 g)
Mustard Seed (1/4 tsp / .5 g)
Black Pepper (1/4 tsp / .5 g)
Cumin Powder (1/4 tsp / .5 g)
Hot Pepper to taste

Optional: Water to desired consistency


1. The night before you make this recipe chop your cauliflower into bite-sized pieces and place them in the freezer, if you are using fresh peas shell them (1 lb peas separate from the pod) and freeze them together with the cauliflower. I find this works best by spreading both ingredients into a single layer on a baking sheet and freezing for 4-12 hours.

2. In the morning or just before making the sauce remove the cauliflower, and peas if used, from the freezer and thaw at room temperature, or if time is short you can thaw them in or under warm water in a strainer.
3. Slice the mushrooms into 1/2’s or 1/4’s and place in a dehydrator for 1- 2 hours at 118°F (48 °C). Alternately and/or you can also place the mushrooms in direct sunlight for 3 -12 hours total for a major vitamin D boost! Mushrooms are rich in selenium, chromium, and vitamin D2, if you are concerned about eating raw mushrooms or want to learn more about the vitamin D content of mushrooms and how to boost this nutrient learn more on this post!
4. If using the grape/cherry tomatoes, slice them in half and place them in a large bowl with the defrosted cauliflower and dehydrated mushrooms, otherwise mix the peas with the cauliflower and mushrooms, and mix well.
5. Add the 2-3 tomatoes (.75 lb / 345 g) to the blender and blend till smooth.
6. Place the hemp seeds, flax seeds, dates (be sure to pit), ginger, curry powder, smoked paprika (or chili powder – recipe below), white bulbs from the green onion, and all of the optional ingredients if desired into a high-speed blender, such as the Vitamix, blend till smooth and creamy adding a bit of water if necessary or desired.
7. Add the tops of the green onions as well as the cilantro, blend at a low speed/pulse blend just enough to finely chop and distribute throughout the sauce.
8. Pour this thick creamy sauce on top of the mixed veggies and stir till evenly coated, rejoice and dig in!
*with Peas approximately 1232 calories, 54 g protein / with Tomatoes approximately 942 calories, 35 g protein

As Always

Wishing You Much

PeaceLovenSeasonalFruit ck

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