carmella, i made your indian rice & curry

[kiropa]

both were FABULOUS. there is nothing left. absolutely delicious & authentically indian tasting. mmmmm! thank you! and oh-so easy -- i whipped both dishes up in about 20-30 minutes!

the curry was better/thicker the 2nd day.

i don't have a dehydrator -- so just want anyone interested to know that none is needed. also, i made the curry in my food processor (instead of blender) and it worked just fine.

i actually ate the curry over the rice. it was all so good. my non-raw hubby loved it too.

even my kids tried the rice!

i'm going to search your site for ideas for my meal this coming weekend.

thanks!

[luna99]

ok, where's the recipe. this sounds right up my raw alley, (so to speak)! :p

[kiropa]

check out carmella's sunny raw kitchen site

http://thesunnyrawkitchen.blogspot.com/

real, authentic indian!

[luna99]

check out carmella's sunny raw kitchen site

http://thesunnyrawkitchen.blogspot.com/

real, authentic indian!

thanks!! :D :)

OOH, I just checked it out and she totally included me, my review of pure food and wine, and my blog in her blog! rawsome! thanks carmella!! *snugs*

[Carmella]

Hey Kiropa,

I'm so glad you and your family enjoyed these! I keep telling myself I should try other curry recipes but this one is just so darn good! lol

The rice is a brand new creation but I can tell I'll be using it a lot whenever rice is called for (Asian, sushi).

Luna,
How could I resist? Your timing was so impeccable! ;-)

[kiropa]

hmmm, maybe you can help...

the curry was so good -- i was blown away by how real it tasted. so creamy & flavorful. i like it spicy -- so i added extra curry. it balanced so nicely with the sweetness from the fruit.

on to my question -- as i was making this dish, my hubby was wondering how i could make a thai curry (red or green, we prefer green) version...

[luna99]

you know, I am totally going to make this for my fiance. He and I both LOVE thai, loatian, indian type foods...

one question though.. for the curry sauce you say to "blanch" the almonds:

"1 cup almonds, soaked 12-24 hours, blanched"

what exactly is blanching?? I'm always thinking that my sauces and creamy things won't come out as well because I don't have a vitamix (I have a regular black and decker blender) and I have a feeling blanching is some sort of creaming/blending, am I right?

[kiropa]

i have no idea -- i just soaked 24 hours & it was very creamy. in fact, i used my food processor -- not even my blender.

[Finding Me]

This is one of the recipes I've been looking forward to making after my fast. I can't wait to experience it as well! It looks soooooooo Delish!

[Damzlfly]

Blanching is taking the skins off them. Soak the almonds (after the soaking phase) in HOT tap water for about 30-45 seconds, then plunge them quickly into ice cold water. This loosens the skins from the almond and you can peel them off.

[luna99]

Blanching is taking the skins off them. Soak the almonds (after the soaking phase) in HOT tap water for about 30-45 seconds, then plunge them quickly into ice cold water. This loosens the skins from the almond and you can peel them off.

oooh, thank you!

[Damzlfly]

oooh, thank you!

WELCOME! :D

[Carmella]

Luna,
I just soak the almonds and forget about the blanching part... The simpler the better is my motto! lol Plus, I don't see how it really affects the recipe.

Kiropa,
Thanks for the fantastic idea!

Mmmmmmmmm, we love Thai food too. I'm not very knowledgeable about the different kinds of curries, but perhaps you could sub the curry for a mixture of Thai-style spices (galangal/ginger, garlic, lemongrass red peppers flakes, kaffir lime leaves, curry powder, what am I forgetting?)

Oh, and add some fresh young coconut or even dried coconut too. Serve with finely chopped fresh cilantro. Yum! Not sure how the raisins and apple would fit in, though...

Actually, I just did a little digging and found the following recipe for home-made green curry paste:

Green Curry Paste
By Frank Durante
Posted on Vegan Recipes around the World (http://www.ivu.org/recipes/eastasia/)

10 small chilies chopped
6 scallions chopped
6 cloves of garlic minced
3 tablespoons of finely minced lemongrass
1/3 cup extra virgin olive oil
1/2 cup chopped coriander
1 teaspoon of lime zest
1/2 teaspoon of ground cumin
1/2 teaspoon of ground coriander

Grind all the ingredients into a paste.

Store in tightly covered glass jar in the fridge.

Stir well before using.


Let us know how your Thai version turns out!