Serves 6

VEGETABLE INGREDIENTS 
 

• 2 cups red onion, chopped  
• 2 large bunches silverbeet or kale, de-stemmed and torn into bite size pieces (should be close to 12 cups )

MARINADE FOR VEGETABLES

• 3 tablespoons extra virgin olive oil preferably cold pressed  
• juice of 1 lime
•  ½ teaspoon Himalayan salt 
 

METHOD FOR VEGETABLES  

Massage/knead (KALE OR silverbeet with the marinade until it starts to break down and get softer. Add onions and mix well. 
Leave in marinade overnight 

  

INGREDIENTS FOR SAUCE

•  Juice of one lime, one orange and one lemon  
• 4 cups coconut flesh from Thai young coconuts  
• 2 cups of the coconut water -  more for blending if needed 
Note: You can replace these two ingredients with 1 x 400ml can of light coconut cream
•  ½ teaspoon cumin powder
•  ½ teaspoon coriander powder  
• One teaspoon ground mustard seeds
•  2 tablespoons tamari  
• 2 tablespoons laksa powder (Herbies brand was used in this recipe)
•  ¼ teaspoon de-seeded birds eye chili - more or less to taste  
• 2 tablespoons white miso 
1 tablespoon ginger, grated
• 1 Tablespoon galangal grated
•  2 cloves garlic, crushed 
 

METHOD

 Blend all the sauce ingredients in a high speed blender and test for taste. 
Add the curry sauce to the marinated vegetables and massage through. 
Put dish back in dehydrator at 60 degrees or oven to warm through for 15-20 minutes