This is a raw vegan dish I found in the book “Raw Star Recipes” by Bryan Au. The original recipe calls for 3 to 4 tablespoons of curry powder. Being a light weight, I put in only 1. I found this was more than enough but if you like your food very spicy, add more.
You will need a turning slicer to make the zucchini noodles. I own the “Chef Avenue 3 -in-1 Turning Slicer” and this was our first time using it. There was a bit of trial and error but we got there in the end. Well worth getting this gadget, as raw zucchini noodles are great! When I first heard about eating zucchini raw, I was very skeptical. But then I tried some and was won over.
Manna Wholefoods, some organics stores and PAWS sell this nifty gadget. Price range is usually around the $30 to $40 mark.
What you will need:
1 tbsp curry powder
1 carrot, grated
1 baby bok choy, sliced thinly
½ head broccoli, chopped into small florets
Handful or two of sunflower sprouts
Dash of sesame seeds (black or white)
4 tbsp sesame oil (available in supermarkets)
A few string beans, sliced
Sea salt, to taste
Dash cayenne pepper
½ lime, juiced
Peel zucchini and use a turning slicer to make the noodles. If your gadget has fitting to make angel hair noodles, use that. Otherwise, use one that will make spaghetti sized noodles.
Place the noodles in a large mixing bowl and add the rest of the ingredients.
Mix gently but thoroughly.
Makes about 4 servings.