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!
Subscribe to Gillian Berry’s Youtube Channel and Instagram for more inspirational & high vibration-raw vegan lifestyle tips, and interviews, based on health, wellness & spirituality. She posts weekly videos on topics such as raw vegan benefits, recipes, before and afters, gluten-free lifestyle, juicing, juice cleanses, watermelon fasting, grape cleansing, the law of attraction, spirituality, raising your vibration, self-help and helping you to be the best version of yourself.
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)
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.
Wishing You Much