International Lifestyle Magazine Issue 50 | Page 121

R AW A P R I C O T C U R R Y
By Stephanie - The Go to Girl for Raw! To celebrate the launch of my Indian Summer Banquet eBook I am so excited to be able to share with you one of its signature dishes – the Apricot Curry which is just totally gorgeous! I really love it and you can see it pictured here poured over raw marinated mushrooms and chunks of butternut squash. Served with raw asparagus, garnished with caramelised onions, coconut, parsley and samphire! A real beauty! After taking the photo (with my phone!) my sister commented that it looks rather like a pretty fish. I think she might be right. You can serve this dish with raw rice (there are a range of recipes in the book) or as a curry dip as an alternative to hummus. One of the great things about this dish is that it’s a fabulous ‘transition dish’ for those looking to move towards a raw diet but are worried about missing out on treats and tasty eats. It’s also great to serve to ‘non-raw’ friends and family. I have served it before with regular cooked rice for guests – and they had no idea it was raw! Step by step….. • 2-3 cups raw yogurt • 3 large white onions • 1 cup raw caramelised onions • Thumb raw ginger peeled • 4 peeled garlic cloves • 2 tomatoes • 6 sundried tomatoes • 1 teaspoon chilli powder • 1 teaspoon turmeric powder • 1 teaspoon garam masala • 2 tablespoons agave • Pinch Himalayan salt • 2 tablespoons apple cider vinegar • 6 tablespoons olive oil • 1 cup dried or soft apricots

Ingredients serves 4-6

Method
Use home made raw yogurt (recipe in the Indian Summer Banquet eBook or use your own recipe) If using dried apricots then soak first in water so they are soft. Place all ingredients in the blender, ginger and garlic first so they get finely ground. Blend until a thick paste is formed (add water if you prefer a more runny sauce)

Apricots
Dark dried apricots are better because this indicates that they have not been treated with sulfur dioxide

Notes
Phwoar! This curry is something special. It’s creamy, sweet and spicy all in one! Pictured here I poured it over mushroom and butternut squash (finely chopped and unseen in the picture) and served with raw asparagus, garnished with caramelised onion, coconut, parsley and samphire. This is one of those dishes that tastes great once it has been allowed to rest a little so make it in advance of eating if you can so all the flavours have a chance to come alive! Grab your copy of the Indian Summer Banquet eBook here.

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