Mushroom Curry, Parsnip Rice and Spiced Mango Chutney

Mushroom Curry, Parsnip Rice and Spiced Mango Chutney
Raw curry overhead shot with microgreens on top, in a white bowl
Rate This Recipe
5 from 5 votes

Mushroom Curry, Parsnip Rice and Spiced Mango Chutney

This recipe is fairly easy to make, the curry sauce is out of this world.

Nutrition (For one serving)

Calories: 458kcalCarbohydrates: 56gProtein: 11gFat: 25gSaturated Fat: 6gSodium: 2298mgPotassium: 1556mgFiber: 15gSugar: 31gVitamin A: 4118IUVitamin C: 142mgCalcium: 94mgIron: 5mg


Marinated vegetables

  • 3 cups 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 tomatoes medium-size, diced small
  • 1 tbsp lemon juice
  • 2 tbsp tamari
  • 3 tbsp olive oil
  • 2 tbsp curry powder
  • 2 tsp salt

Curry sauce

  • 1 red pepper
  • 1 clove garlic
  • 1 tsp lemon juice
  • 1/2 tbsp tamarind pulp
  • 1/4 inch ginger or 1cm cube, fresh
  • 1/2 cup fresh coriander cilantro
  • 1 tbsp curry powder try to get curry powder without salt in it
  • 1/2 cup fresh coconut from a brown coconut
  • 1/4 cup water
  • 1/4 tsp salt to taste

Parsnip rice

  • 2 cups parsnips fresh, peeled
  • 3 tbsp pine nuts
  • 1 tbsp olive oil
  • 1 tsp lemon juice
  • 1/4 tsp salt
  • 1 tbsp white miso

Spiced mango chutney

  • 2 mangoes medium-size
  • 1/4 tsp salt
  • 2 tsp lemon juice
  • 1 tsp apple cider vinegar
  • 1 tsp ginger minced
  • 1/2 tsp cumin


Marinated vegetables

  • 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.

Curry sauce

  • To make the tamarind paste, soak the tamarind in water until it goes soft (the seedless type you can buy in a packet is fine for this) and strain through a sieve. If you don’t have any tamarind available, simply leave out.
  • Blend all ingredients in a high-power blender until smooth and creamy. You may need to add more water, depending on what type of coconut you used.
  • Mix the softened dehydrated vegetables with the sauce and return to the dehydrator in a large covered bowl to warm before serving.

Parsnip Rice

  • Pulse in the food processor until rice-like.

Spiced mango chutney

  • Finely dice one mango and set aside.
  • Blend all remaining ingredients in a high-power blender.
  • Add the diced mango to the blender and blend on low for a few seconds.


Serve each element separately.
Rate This Recipe
5 from 5 votes
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