Ingredients Makes 4 portions
| Creamy Indian Sauce | ||
| 1⁄4 cup | tahini (sesame paste) or cashew nut butter, raw, if possible | 60 mL |
| 2 tbsp | sunflower oil | 30 mL |
| 2 tbsp | water | 30 mL |
| 2 tbsp | apple cider vinegar | 30 mL |
| 1 tbsp | sea salt | 15 mL |
| 2 tsp | curry powder | 10 mL |
| 11⁄2 tsp | ground coriander seeds | 7 mL |
| 1 tsp | turmeric | 5 mL |
| 1 tsp | ground cumin | 5 mL |
| 1⁄2 tsp | ground ginger | 2 mL |
| 1⁄2 tsp | ground black pepper | 2 mL |
| 6 | medium carrots, shredded | 6 |
| 1⁄2 | medium cauliflower, cut into small cubes | 1⁄2 |
| 1⁄4 | medium onion, finely chopped | 1⁄4 |
| 1⁄2 cup | finely chopped fresh cilantro, firmly packed | 125 mL |
| 1⁄4 cup | currants | 60 mL |
| 2 tbsp | black sesame seeds | 30 mL |
Instructions
Prep
- Preparation: 15 minutes
- Equipment: blender
- Creamy Indian Sauce: In blender, combine all ingredients and blend into a smooth sauce.
- Place vegetables, Creamy Indian sauce and remaining ingredients in a bowl and mix together by hand so that vegetables are thoroughly coated in spices.
Keeps 4 to 5 days in the refrigerator in an airtight container.
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