About the Recipe
This raw vegan curry is beautiful and is another big favorite in my household.
Jack fruit curry
4 cups of fresh raw chopped jack fruit flesh
2 tbs of fresh chopped corriander
16 fresh cherry tomatoes
8 dehydrated tomatoes
2 tsp of tumeric
4 tsp of ground cumin seeds
2 tsp of dried corriander
4 tsp of garam masala
4 tsp of ground mustard seeds
2 small fresh red chilli's
1 tsp of cayanne pepper
1 tsp of cinnamon
2 thums of fresh grated ginger
4 garlic cloves
6 tsp of tamari
The juice of 2 small lemons
1/2 cup of water
Step 1 Make the curry sauce marinade by putting all of the ingredients except the jack fruit flesh and the fresh chopped corriander into a high powered blender and blend until smooth.
Step 2 Put the jackfruit flesh into a dehydrator worthy container, pour the curry sauce marrinade over it, and allow to marrinade for 5.5 hours.
Step 3 Place the marinading jack fruit and sauce into a dehydrstor a at 110f for 30 mins to warm slightly.
Step 4 Serve, garnish with the chopped corriander leaves and enjoy.
For this recipe you will need a high powered blender.
As I describe in this recipe, I use a dehydrator to gently warm this dish before serving. this is not compulsary though, this recipe can be enjoyed without warming.
This recipe is great served with my Mini Naan recipe and I also serve it on a bed of simple cauliflower, carrot and corn "rice" tossed in a tsp of tamari and a shake of black pepper. This curry though is also absolutly delicious simply served alone.