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Lemongrass Mango Curry (high raw, vegan)
Lemongrass Mango Curry 1 cup raw pumpkin seeds 1/4 teaspoon salt 1 tablespoon olive oil 1/2 bunch cilantro – hard stems removed about 1 cup basil leaves, plus handful for garnish handful mint leaves, plus more for garnish 1/2 garlic clove – minced 1 ripe sweet mango – peeled and pitted 3 lemongrass stalks – chopped 2 tablespoons olive oil 1-inch piece ginger – peeled and minced 1/4 small jalapeno – seeded and chopped 1 teaspoon curry powder or to taste (I used muchi curry) squeeze of honey generous squeeze of lime juice sea salt to taste 1 large daikon radish – thinly julienned 1 medium zucchini - thinly julienned 1-2 red, yellow or orange bell peppers - seeded and thinly julienned 1/2 cauliflower head – chopped into small, bite-size florets Directions 1. Preheat oven to 375 F. Toss the pumpkin seeds with olive oil and salt and spread on a parchment paper covered baking sheet. Toast for 10 minutes until puffed up and golden. 2. Add half of the toasted pumpkin seeds into a food processor along with the cilantro, basil, mint and garlic. Process until well combined and leave in the food processor. 3. Meanwhile, combine the mango flesh and lemongrass in a high-speed blender, blending until smooth. Strain and discard the solids. 4. Add the lemongrass-mango puree to the food processor, along with the ginger, jalapeno, curry powder, honey, lime juice and salt to taste. Process until well combined. 5. In a large mixing bowl combine the daikon radish, zucchini, bell pepper and cauliflower pieces. Add in the mango-curry sauce and reserved 1/2 portion of toasted pumpkin seeds. Toss well to combine. Garnish with basil and mint leaves and serve. (via.)
Food Photography: Curry with Mango, Lemon and Roasted Pumpkin Seeds by golubkca #Curry #Mango #Pumpkin_Seeds // Dinner, Antique Styling, Curry, Pot, Stew, Overhead Shot
Curry with Mango, Lemon and Roasted Pumpkin Seeds by golubkca #Curry #Mango #healthy eating #health guide #health care #health food #health tips
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