Raw Vegan Kayi Korma



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Kayi Korma

Raw Vegan Kayi Korma

  • Author: Parry Marsh
  • Active Time: 15 min
  • Total Time: 30 min
  • Yield: 2 servings 1x
  • Category: main course


We are huge promoters of getting creative in the kitchen. Actually, this is how this dish came to life! It started out as an experiment to try and replicate a Southern Indian Curry found in the cookbook called ‘The New Tastes of India’, and it turned out amazingly well, so we had to add it here. Unlike baking, cooking is the perfect place to go wild and have fun with your ingredients and spices. You never know what you will discover!

Kayi korma is a type of curry, but this particular recipe is special because it uses no fire, making it a raw kayi korma. It can be a really refreshing summer meal, served over cauliflower rice – no heat involved.



The flesh of one young Thai coconut

A handful of raw cashews

1 tsp ground turmeric

½ tsp mustard powder

½ tsp ginger powder

1 tsp garam masala

1-2 tsp raw agave syrup (or to taste)

¾ cup water (or 180 g)

1 small shallot, finely sliced*

1 carrot, finely sliced (we use a vegetable peeler to slice it)

1 red pepper, or ½ zucchini, finely sliced

½-1 chili pepper, finely chopped (or to taste)

5 or 6 button mushrooms, finely sliced

½ bag of baby spinach leaves


  1. In a food processor or blender, blend the coconut meat, cashews, spices, and agave syrup, adding the water a little at a time, until a smooth sauce forms.
  2. Stir this into the vegetables, and leave to marinate for a while.
  3. If you want it warmed through, leave it in your dehydrator or an oven on its lowest setting (make sure to not let it cook though!).
  4. Serve with rice or raw cauliflower ‘rice’.


*It’s very easy to overdo onion in raw foods, so start with a small amount and increase to your tastes.

If you are in the mood for some raw sweet treats, give our Vegan Energy Balls a try.

Keywords: 30 minutes or less, raw, gluten-free, refined sugar free, vegetables


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