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Vegetable Bangalore Phall Curry
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RECIPE SCOTT MATHIAS
This is the time for food that brings COMFORT to the soul. The major 3D point of reference for the human body is via the senses, primarily the gut. The gut will support the unbridling of nutrients, solar energy and welcome biome (bacteria) – all these elements are participating in the bringing forth of valuable cosmic knowledge and wisdom. So eating ‘right’ at this time is without doubt part of the prescription. Here is something I just love – it’s very warming and you can regulate the ‘heat’ and also toss vegetables in a pan or a baking dish as an alternative to raw vegetables.
Traditionally one of the hottest of Indian curries you can always regulate the temperature to suit your palate. Note that the use of lime juice and coconut yoghurt helps tone any heat down. This is a great ‘warmer-upper’ and immune booster.
Ingredients:
Approx 500g (16oz) mixed vegetables: cauliflower, carrot, broccoli, capsicum (bell pepper)
6 large tomatoes, chopped
3 spring onions, chopped
250ml (8 fl.oz) coconut yoghurt – shop-bought is ok
Sauce:
1 tsp ginger, finely chopped
1 tsp garlic, finely chopped
1 tsp turmeric powder
2 tsp mild curry powder
¼ tsp chilli powder, less if desired
1 tsp garam masala powder
6 medium sized tomatoes blended into a puree with 250g of sundried or semi-dried tomatoes
2 limes, juiced
Red chillies, to garnish
Method:
1. Prepare the vegetables and set aside.
2. Place all the ingredients for the sauce into a blender and mix well. Add the sauce to the prepared vegetables and thoroughly mix through. Set aside for 1-4 hours to allow the flavours to merge completely with the raw vegetables.
3. Serve with cauliflower rice or cooked basmati.
4. This combination can also be baked in the oven or add the ingredients to a frying pan or wok and simmered lightly until vegetables begin to soften.
5. Remember to adjust the hot spices to suit your taste.
6. Garnish with the coconut yoghurt and top off with red chillies.
7. ENJOY!!!
Scott Mathia is a holistic health coach and whole food plant-based chef. He is also the author of The Antares Seals. www.scottmathiasraw.com www.theantaresseals.com
