Thai Hemp Curry
Paul Benhaim
Curry:
* ¼ cup red pepper or mild chili, diced 2-3cm
* ¼ cup cauliflower, finely grated
* ¼ cup broccoli, grated
* 1 tbsp Sweet potato, diced 1-2cm
* 1 cup kale or other greens, chopped
* 1 carrot, grated
* 1 tbsp currants, soaked
Sauce:
* 2 cup fresh coconut meat and water OR
* ½ coconut, juiced (add 2 tbsp water to produce this coconut milk) OR
* 4 tbsp Dried coconut
* ¼ cup hemp milk
* 1 small parsnip, juiced
* 2 tsp lime juice
* 1 kafir lime leaf (optional)
* 1 tsp ginger juice
* 1 four-inch piece of fresh or 1 tsp dried lemon grass
* 1 tsp cumin and/or ½ tsp freshly ground coriander
* 1 small mild chili, chopped finely or to taste
* 1 bunch fresh coriander to taste
* 1 radish for decoration
Mix all curry ingredients in a large serving bowl. Add other fresh ingredients to taste. Blend all sauce ingredients to a sauce and pour over curry. Serve with fresh coriander and decorate with radish, finely sliced in a Saladacco
