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Mushroom and zucchini curry

Prep Time:

30 mins

Total Time:

5 hours





About the Recipe

This curry is so satisfying and absolutely delicious


Curry sauce

10 dehydrated tomatoes

2 small chopped onions

150g of peeled and chopped carrot

1 cup of raw coconut flesh

1 tsp of garam masala

3 tsp of cumin seeds

1/4 tsp of black pepper

4 tsp of tumeric

1 tsp of mustard seeds

1/2 tbs of fresh coriander

1 fresh red chilli

Body of curry

2 large fresh zucchinis that are peeled, cubed and were pre frozen over night.

8 fresh chopped portobello mushrooms


The kernals of 2 raw corn cobs

8 cups of mixed chopped raw salad veggies of your choice


Step 1 Prepare the body of the curry by putting all of the ingredients onto dehydrator sheets.

Step 2 Dehydrate the mushrooms for 5 hours and the zucchini cubes for 3 hours.

Step 3 Make curry sauce by putting all of the ingredients into a high powered blender and blend until the mixture is of a smooth and thick consistancy.

Step 4 Put the dehydrated mushrooms and zucchini cubes into a mixing bowl.

Step 5 Blend the curry sauce on high speed until warmed to 110f.

Step 6 Put the "Rice" mixture into two serving bowls.

Step 7 Add the warmed curry sauce to the dehydrated mushrooms and zucchini cubes, stir together well with a spoon, and spoon on to the "Rice".

Step 8 Serve and enjoy.

Chef's Tips

  • For this recipe you will need a high powered blender.

  • For this recipe you will need a dehydrator.

  • I like to serve this curry dish with a generous side of tasty greens also.

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