Serves 6
Tools: Blender and food processor (or knife)
Ingredients:
Curry Paste:
3-4 large red chilli peppers
1 handful of fresh coriander (replace with basil if not in season)
6 basil leaves
1/4 red capsicum
1/2 red onion
1/2 tomato
1 piece of fresh ginger ( a piece 1/2 the size of your thumb)
100ml of cold presses olive oil
1 clove of garlic
1/4 teaspoon of Celtic sea salt
1/2 lime or lemon
Vegetables for curry:
1 medium sized mango
1 small sweet potato
The equivalent of 1 cup of butternut pumpkin
3/4 red capsicum
1/2 red onion
1 head of broccoli
1 and 1/2 tomatoes
1 medium sized cucumber
1 handful of fresh coriander
1 avocado
6 basil leaves
1/2 a lime or lemon
1 cup of virgin coconut oil
Nama shoyu tamari
Directions:
For the curry paste simply place all the ingredients except the olive oil in blender. Gradually add olive oil while blending into a smooth paste.
For the main body of the curry either slice vegetables very finely using a food processor (slicing blade) or slice finely with a knife. Then add curry paste,
coconut oil and mix thoroughly.
Note: if you let the curry stand in the fridge for a few hours the vege’s will soak up more flavour. You can also very gently heat the curry at a low temp for no more than 1 minute and serve warm.
