Curry Marinated Vegetables

These veggies are a great mix of flavours. I chose to bake the veggies,as I don’t have a dehydrator in the over at 350 for about 15 minutes till they were tender and warm. You could also dehydrate then in a slow oven at the lowest temperature your oven will go for 2 hours.

This dish is best served with our Coconut Curry sauce and Parsnip Rice.

From: Russell James, the Raw Chef

Curry Marinated Vegetables Recipe

By kimmy Published: May 28, 2014

Yield: 4 Servings
Prep: 25 mins
Cook: 2 hrs 0 min
Ready In: 2 hrs 25 mins

Ingredients

3 cup portabello mushrooms
1 1/2 cups aubergine (eggplant), peeled & diced small
1 cup peas
1/2 cup broccoli cut from the stem into 1 cm mini-florets
6 medium tomatoes diced small
1 tbsp lemon juice
2 tbsp tamari
2 tbsp olive oil
2 tbsp curry powder
2 tsp salt

Instructions

In a large bowl, mix the mushrooms, aubergine, peas, broccoli and tomatoes in lemon juice, tamari, olive oil, curry powder, and salt.
Spread onto a dehydrator sheet and dehydrate for 2 – 3 hours at 105 degrees F.

Cuisine: Indian
Course: Easy
Skill Level: Easy

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About the Author: kimmy

Hello and thanks for popping by! My name is Kim and I love to cook low carbs recipes, desserts, salads and soups. I am always on the hunt for new recipes to make over. My husband Paul was diagnosed with slow onset Type 1 diabetes (LADA) over 5 years ago so we were forced to change the way we did things when it came to cooking. We have always been a healthy and active family. I play soccer, we both run 3-4 times per week and walk 5km most week days after dinner. Our kids play soccer and rugby and are no strangers to a healthy lifestyle. Spending time in the kitchen is always time well spent in my humble opinion and I love to share my cooking successes with you here. There may be hiccups along the way but we keep going and I hope our passion for food translates to your kitchen. Feel free to explore and remember to check us out on Face Book, Twitter, Instagram and Flickr.