A raw curried salad based upon exploring spice mixes for Madras curry – it’s nice, it’s super duper healthy, just don’t expect it to taste like a cooked Madras curry.
Into a large powerful blender place…
15g fresh garlic
15g fresh ginger
60g Large Red Bell Pepper – save remainder for later
1g black peppercorns
6g coriander seeds
3g cumin seeds
1g mustard seeds
0.5g dried chilli – or use whatever chilli suits your tastes
3 cloves – with the little seed at the top
1g star anise
6.1g flax seeds
Blend to a smooth sauce.
Into a large bowl chop and place…
200g savoy cabbage – or other greens of your choice
Remainder of red bell pepper
50g grated carrot
100g white mushrooms
Pour curry sauce over salad veg and stir up well and enjoy.
If you find you can’t eat it all you can place leftovers in airtight container in a cold fridge for later on or next day’s lunch.
A huge amount of food for 460 calories with incredible levels of nutrition…