View Full Version : Curry Without Coconut?
04-13-2005, 10:33 AM
I love curry, but I notice that all the raw curry recipes are coconut recipes. I won't be doing coconut, I live in a rural area that doesn't sell young Thai coconuts and I won't be mail ordering them. And I've found from experience that working to get anything from the hard brown ones isn't going to happen. :p
I tried substituting curry powder for cumin in the brocolli soup recipe, but the curry and the brocolli don't really go well together, they seem to be competing. I've tried adding curry powder instead of chili powder to the raw chili recipe that yani posted. That's a little better, but I could use a couple more ideas.
04-13-2005, 10:46 AM
What a cute avatar :)
I made a good raw curry. I made it with whatever i had on hand, so i don't have amounts or anything. but this is basically what i did:
green beans (thin ones)
yellow bell pepper
any other veggie you would like to add (they should all be cut up small)
then i made a sauce out of avocado, curry powder, cilantro, chives, garam masala powder (the indian spice that gives it that yummy indian flavor), and lemon. Just threw it in the food processor until it was smooth. You can always add some water or oil if it is too thick probably. No coconuts required! And it's very yummy. Sorry I can't give you an exact recipe though!! Hope you like it. It's a very "pretty" dish depending on the veggies you use too!
04-13-2005, 10:56 AM
Any reason why these recipes that call for coconut meat would'nt work with dried coconut flakes?? Just wondering...
04-13-2005, 12:24 PM
Thanks, blue_sky! I'll try that, it looks good and not too complicated!
If dried coconut flakes are raw (are they?) then I think I could try that, I see the flakes from time to time at the health food store.
04-13-2005, 04:24 PM
I think alot of "curry" use purreed tomatos as theyre base,and what about coconut milk?
also pureed mango and papaya might be a good base as well!
04-13-2005, 04:35 PM
this is just form the top of my head :confused:
what aobut almond milke and avacado for thicker texture and add curry powder, fresh ginger and garlic etc?
yeah, tomatoe puree seems to be the base in most of the curries--or at least the Indians (India)do.
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