Cauliflower curry from Hèlen Beliën can be prepared in 0 minutes. You make this dish with Coconut oil, Fleur de sel & Red palm oil from Amanprana. This recipe from the Indonesian kitchen is delicious as Main dishes, Lunch & Curry. It also fits perfectly in a Vegetarian, Gluten free, Vegan, Lactose-free & Raw food diet.
Ingredients for cauliflower curry
- 1 medium cauliflower
- 1 cup soaked cashew nuts
- 1 cup macadamia nuts
- 1 cup nutritional yeast flakes
- 1 cup pine nuts
- 1 heaped tbsp curry powder
- 1 tbsp turmeric
- 1 tbsp garam masala
- 1 tbsp finely ground cumin powder
- A pinch of Himalayan salt
- ½ cup water
- 1 tbsp Amanprana coconut oil extra virgin
- 1 tsp Amanprana red palm extra virgin
- ¼ cup whole brown mustard seeds
- ½ cup fresh, finely chopped coriander
Preparation of cauliflower curryWash the cauliflower and chop the florets roughly. Pulse blend the florets in the blender. The cauliflower must be chopped not too finely and not too roughly. In the mixer blend all sauce ingredients, except for the fresh coriander and the mustard seed, to a smooth sauce. Stir the sauce through the cauliflower. Finely chop the fresh coriander and stir it through the cauliflower with the ground mustard seed. Place the dish in the dehydration unit at max 38°C.
Hèlen Beliën likes to keep things purely natural. She does not believe in boiled, baked and processed food, but goes for raw instead. The cuisine is really back-to-basics that's historically-based. When her daughter was five she was afflicted with juvenile arthritis. When the doctor literally prescribed boxes and boxes of pills, Hèlen realised that there were alternatives and she discovered the world of good health. She tried an array of diets and lifestyles, including veganism and Ayurveda. Ultimately, she found what she believed to be the best option - pure and unprocessed nourishment, raw food. No dairy products and no meat, with the focus on vegetables. And within six months her daughter was cured of arthritis. Her findings meant that Hèlen wanted others to discover this diet, and she wrote a great book about the topic, Pure smaaksensaties (Pure Taste Sensations). The focus in her recipes is on simplicity, so that they can be prepared by anybody on any day of the week, and you don't have to go hunting for the ingredients. Aside from her work as a cookbook author, Hèlen also has years of culinary experience.