Courgette Curry

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Courgette Curry
Courgette Curry

Courgette is a different way to say “zucchini” and this dish is a no bake deal. Cooking dehydrates food at high a temperature that can denature some of nature’s more delicate nutrients; so we dehydrated this recipe just under 118 degrees Fahrenheit. Courgette Curry is a very low calorie recipe with plenty of flavor and no saturated fat! Enjoy every guilt-free bite as it’s loaded with Vitamin C, Bs, antioxidants, minerals, fibre, curcumin (an anti-inflammatory agent), lycopenes (an anti-oxidant that protects cells against oxidative stress) and allicin (known for cardiovascular healing & enhanced immunity). Akasha uses a mandolin slicer to make the zucchini medallions; as long as the slices are thin a knife will work just as well.

Courgette Curry

Attributes:  raw, vegan, gluten free and dairy free, spicy and low calorie
Equipment:  coffee grinder, mandolin slicer, food processor
Ingredients:

1 small red onion
2 large courgettes (1 green, 1 yellow zucchini)
Olive oil
2 C grape tomatoes
½ C sun-dried tomatoes
½ tsp cumin powder
¼ tsp ground coriander
¼ tsp chile powder
¼ tsp ground turmeric
¼ tsp curry powder
¼ tsp cardamom powder
¼ tsp mustard seeds, coffee ground
2 cloves garlic, minced
¾-1 tsp red chili flakes
                                         

Directions:  With a mandolin slicer, slice zucchinis into medallions, then onion set aside. In a food processor blend garlic, spices, olive oil, sun-dried & fresh tomatoes. In a rectangular glass dish spoon some of the tomato curry sauce to cover the bottom, arrange and layer thin medallion slices of onion and zucchini. Spoon more sauce over the medallions. Layer more medallions over top and repeat with sauce until all have been added to the dish. Garnish with dulse flakes. Dehydrate in dehydrator for 4 hours. Serve warm.
                                 

Optional:  If you do not have a dehydrator you can use the oven at 200 degrees F with door ajar. Use an oven thermometer if you wish to know food is 118 degrees F or less for the dish to be considered raw.
                                               

Tips:  Zucchini is a very low calorie vegetable. No saturated fats, good source of fibre, folate, potassium, Vitamin C, B-complex and antioxidants.

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