Since Deepavali is just around the corner, I thought I’d create a Briyani Rice dish which is raw vegan. This is a flavourful, healthy, refreshing take on the traditional Nasi Briyani and it still maintains that distinctive aroma of the Indian spices. I used purple carrots because I spotted them at the wet market but you can always use orange carrots as well. Also feel free to dress up the dish with some pea sprouts if you have them at hand.
- A handful of french beans, sliced thinly
- 1 teaspoon of coconut oil
- 1 jicama (also known as sengkuang in Malay), roughly chopped into 1-inch pieces
- 1 purple carrot, cut into small cubes
- 1 tomato, cut into small cubes
- 1 teaspoon miso paste
- Salt and pepper to taste
For the curry sauce:
- 2 garlic cloves
- 1 shallot
- 30 curry leaves
- 1 tablespoon cumin seeds
- 3 tablespoons cold-pressed coconut oil
- 1 tablespoon curry powder
- ½ tablespoon turmeric powder
- ½ teaspoon mustard seeds
- ½ teaspoon salt
For garnishing (as much as you wish):
- Cashew nuts
- Place sliced french beans into a bowl, add coconut oil and toss to coat.
- Dehydrate french beans in a dehydrator at 45°C for 30 minutes. This is to soften and “cook” the beans slightly. You may omit this step if you don’t mind having your beans crunchy.
- To make the curry sauce, process all ingredients in a food processor or blender till smooth and set aside.
- Process jicama in food processor until it turns into rice-like consistency. If preferred, place jicama ‘rice’ into nut milk bag and squeeze to remove extra liquid.
- Add jicama ‘rice’ into a large mixing bowl. Add in curry sauce, miso paste, salt, pepper and mix thoroughly.
- Mix in purple carrots and tomato.
- Garnish with coriander, cashew nuts and raisins.
- Serve and enjoy!