Mushroom Curry with Parsnip Rice & Spiced Mango Chutney

By blum099

Ingredients

• For the curry sauce:
• For the marinated vegetables
• 3 cups portabello mushrooms
• 1 1/2 cups aubergine (eggplant), peeled & diced small
• 1 cup peas
• 1/2 cup broccoli, cut from the stem into 1cm mini-florets
• 6 medium tomatoes, diced small
• 1 tablespoon lemon juice
• 2 tablespoons tamari
• 2 tablespoons olive oil
• 2 tablespoons curry powder
• 2 teaspoons salt
• 1 red pepper
• 1 clove garlic
• 1 teaspoon lemon juice
• 1/2 tablespoon tamarind pulp*
• 1 cm (1/4″) cube of fresh ginger
• 1/2 cup fresh coriander (cilantro)
• 1 tablepsoon curry powder (try to get curry powder without salt in it)
• 1/2 cup fresh coconut from a brown coconut
• 1/4 cup water
• For the parsnip rice:
• 2 cups peeled fresh parsnips
• 3 tablespoons mac nuts
• 3 tablespoons pine nuts
• 1 tablespoon olive oil
• 2 teaspoon agave nectar
• 1 teaspoon lemon juice
• 2 pinches salt
• 1 tablespoon white miso
• For the spiced mango chutney:
• 2 medium mangoes
• 2 pinches salt
• 2 teaspoons lemon Juice
• 1 teaspoon apple cider vinegar
• 1 teaspoon minced ginger
• 1/2 teaspoon cumin

Preparation

Step 1

For the marinated vegetables
In a large bowl mix the mushrooms, aubergine, peas, broccoli and tomatoes in lemon juice, olive oil, curry powder, and salt.
- Spread onto a dehydrator sheet and dehydrate for 2 – 3 hours at 105 degrees F.

For the curry sauce:
* Tamarind paste can be made by soaking tamarind in water until it goes soft (the seedless type you can buy in a packet in fine for this) and straining through a sieve. If you don’t have any tamarind available, simply leave out.
- Blend all ingredients in a high power blender until smooth and creamy. You may need to add more water depending on what type of coconut you used.
- Mix the softened dehydrated vegetables with the sauce and return to the dehydrator in a large covered bowl to warm before serving.


For the parsnip rice:
- Pulse in the food processor until rice-like.


For the spiced mango chutney:Finely dice one mango and set aside.
- Blend all remaining ingredients in a high power blender.
- Add the diced mango to the blender and blend on low for a few seconds.