Mushroom Curry with Parsnip Rice & Spiced Mango Chutney

Russell James

For the marinated vegetables



3c portabello mushrooms

1 1/2c aubergine (eggplant), peeled & diced small

1c peas

1/2c broccoli, cut from the stem into 1cm mini-florets

6 medium tomatoes, diced small

1T lemon juice

2T tamari

2T olive oil

2T curry powder

2t salt



In a large bowl mix the mushrooms, aubergine, peas, broccoli and tomatoes in lemon juice, olive oil, curry powder, and salt.



Spread onto a dehydrator sheet and dehydrate for 2 - 3 hours at 105 degrees F.





For the curry sauce



1 red pepper

1 clove garlic

1t lemon

1/2T tamarind pulp*

1cm cube of fresh ginger

1/2c fresh coriander

1T curry powder (try to get curry powder without salt in it)

1/2c fresh coconut from a brown coconut

1/4c water

Salt to taste, depending on whether your curry powder had salt in it. Start with 1/4t.



Tamarind paste can be made by soaking tamarind in water until it goes soft (the seedless type you can buy in a packet in fine for this) and straining through a sieve. If you don’t have any tamarind available, simply leave out.



Blend all ingredients in a high power blender until smooth and creamy. You may need to add more water depending on what type of coconut you used.



Mix the softened dehydrated vegetables with the sauce and return to the dehydrator in a large covered bowl to warm before serving.





For the parsnip rice



2c peeled fresh parsnips

3T mac nuts

3T pine nuts

1T olive oil

2t agave nectar

1t lemon juice

2 pinches salt

1T white miso



Pulse in the food processor until rice-like. Set aside.





For the spiced mango chutney



1 medium mango

2 pinches salt

2t lemon Juice

1t apple cider vinegar

1t minced ginger

1/2t cumin



Finely dice one mango and set aside.



Blend all remaining ingredients in a high power blender.



Combine the blended mixture with the diced mango.



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