1/2C of dry coconut flakes (preferably sun-dried)
3 tbsp pine nuts
2 tbsp sesame oil
1 tsp raw honey
1 tsp ume plum vinegar (or anything acidic)
Himalayan salt, freshly ground black pepper
Pulse the pine nuts and parsnips until they resemble white rice. Stir in the rest of the ingredients.
Mango curry sauce:
1 large mango
1/8 of a sweet onion or more to taste
Himalayan salt, pepper
Garam masala, ground coriander, cumin
Fresh coriander leaves
Puree mango and onion, add spices. Pour in a serving bowl, stir in roughly chopped fresh coriander. The onion can either be omitted entirely or replaced by spring onions.
Pea shoots or just peas
Finely chopped raw broccoli
Carrot (we had yellow and red carrot)
Sweet peppers would have been delicious, but they are not in season yet. Likewise we had to substitute frozen peas for pea shoots, but looking forward to trying this with those later! Alfalfa or mung sprouts would be excellent, unfortunately I didn't have those at hand either. I did serve this curry with a side of curried nut balls, yum!
To serve, top parsnip rice with veggies and curry sauce. It will look something like this:
I had so much fun making this, since my daughter (18 months) got on her tippy toes to snatch my broccoli off the kitchen table. She got such a kick out of munching on it, so cute! As a mom, something inside me lights up every time she enjoys eating something raw and green. She even likes to snack on sunflower sprouts.