Raw Coconut Curry with Zucchini Angel Hair Pasta


A raw dish for the whole family!

This dish is rich, energizing and satisfying, also completely easy to make too! It is a dish you can get the kids involved in, my daughter loves to make zucchini pasta. Check out the coconut water tutorial for this recipe, if you don’t have experience dealing with a fresh coconut.

Raw Coconut Curry with Zucchini Pasta

Serves 2-3
e.g. These muffins have a crunchy top with a crumbly inside where you taste the subtle hint of lemon.

Ingredients

  • 1 young coconut
  • 3 organic zucchini (peeled)
  • 1/4 raw cashews (soaked; approximately one hour)
  • 1/4 cup raw almond butter or peanut butter
  • 1/2 tablespoon curry
  • 1 teaspoon sea salt
  • 1/2 teaspoon sriracha (asian chili pepper sauce with the rooster on it)
  • crushed raw peanuts (optional)

Directions

Step 1
Open your coconut then drain the juice and carve out about 1 cup of raw coconut. Here is a tutorial how to get coconut water, http://crunchyliving.net/how-to-get-fresh-coconut-water/ ... as far as opening the coconut; find the seam and hit it repeatedly with a hammer till it cracks. Use a grapefruit or paring knife to crave out the meat. Put the coconut meat and water aside.
Step 2
Use a vegetable spiral cutter to make the noodles from the zucchini. Place these in a lovely serving bowl.
Step 3
Time to make our sauce. In your food processor blend together the coconut water (all of the water you got from the coconut), coconut meat, nut butter, soaked raw cashews, curry and salt. Blend till it has the appearance of a lovely sauce.
Step 4
Pour enough sauce on the noodles to coat them thoroughly. Store the left over sauce in the refrigerator for 3-5 days.Serves 2 to 3 depending on how big your zucchinis are. Sprinkle crushed peanuts on top if you wish. Enjoy!

As a side dish!

This is the ideal salad to accompany this dish and the est part is the dressing is already made. Just take the left over sauce and mix it in the salad. Here is the complete recipe.

Raw Coconut Curry Mango Salad

Serves 2-3
e.g. These muffins have a crunchy top with a crumbly inside where you taste the subtle hint of lemon.

Ingredients

  • 1 young coconut
  • 1/4 cup raw cashews (soaked; approximately one hour)
  • 1/4 cup raw almond butter or peanut butter
  • 1/2 tablespoon curry
  • 1 teaspoon sea salt
  • 1/2 teaspoon sriracha (asian chili pepper sauce with the rooster on it)
  • 1 bunch organic romaine lettuce (chopped)
  • 1 mango (chopped)
  • 1 organic sweet red pepper (juilianne)

Directions

Step 1
Open your coconut then drain the juice and carve out about 1 cup of raw coconut. Here is a tutorial how to get coconut water, http://crunchyliving.net/how-to-get-fresh-coconut-water/ ... as far as opening the coconut; find the seam and hit it repeatedly with a hammer till it cracks. Use a grapefruit or paring knife to crave out the meat. Put the coconut meat and water aside.
Step 2
Time to make our dressing. In your food processor blend together the coconut water (all of the water you got from the coconut), coconut meat, nut butter, soaked raw cashews, curry and salt. Blend till it has the appearance of a lovely sauce.
Step 3
Toss together the veggies, mango and some of the dressing. You can store the remaining in the refrigerator for about 3-5 days. Enjoy!

There you go … a raw meal for the whole family!

What is your favorite raw vegan meal?

micheale
About me

Micheale is the foodie nerd behind Crunchy Living. Crunchy Living is an eceletic mix of green living, 100% vegan and raw vegan recipes, oodles of love & seeking wellness everyday! 100% Vegan, Raw and Plant-based recipes.

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