Raw Vegan Curry by #RawChefYin.

Mr Jazz Guitarist said he wanted to have curry so I decided to make this. I'm glad it met his standards, he said it tasted like curry. Sharing with you what I used. The cashews make it a bit heavy so I'm gonna tweak the recipe again with something lighter the next time around. It is really nice in small portions though. This amount made a lot, I have leftovers in my fridge now!

INGREDIENTS
For curry sauce:
2 cups cashews, soaked for 4 hours
2 tomatoes, roughly chopped
60 curry leaves
2 cloves garlic
1 inch ginger
1 inch turmeric root
1 cup filtered water
3 tablespoons coconut oil
2 tablespoons organic wheat-free soy sauce
½ tablespoon miso paste
1 tablespoon curry powder
2 teaspoons cumin
Sprinkling of chilli flakes

To add into curry sauce
3 organic white button mushrooms, sliced
1/2 tablespoon Rainbow Vitality Enzyme from @straitswholefoods
2 tablespoons raisins
2 tablespoons chopped coriander leaves

Your choice of vegetables. I used:
Purple cabbage
Raja Ulam leaves
Daun pegaga

METHOD
Marinate sliced mushrooms in Rainbow Vitality Enzyme and leave to stand in room temperature for 30 minutes. Blend curry sauce ingredients till smooth. Cut up vegetables and mix with curry sauce. Stir in mushrooms and raisins. Top with coriander.