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Mushroom Curry with Parsnip Rice & Spiced Mango Chutney

From http://www.therawchef.com/mushroom-curry-with-parsnip-rice-spiced-mango-chutney/

For the 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 medium tomatoes, diced small
• 1 tablespoon lemon juice
• 2 tablespoons tamari
• 2 tablespoons olive oil
• 2 tablespoons curry powder
• 2 teaspoons salt
  
  

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

For the curry sauce

• 1 red pepper
• 1 clove garlic
• 1 teaspoon lemon juice
• 1/2 tablespoon tamarind pulp*
• 1 cm (1/4″) cube of fresh ginger
• 1/2 cup fresh coriander (cilantro)
• 1 tablepsoon curry powder (Try to get curry powder without salt in it.)
• 1/2 cup fresh coconut from a brown coconut
• 1/4 cup water
• Salt to taste, depending on whether your curry powder had salt in it. Start with 1/4 teaspoon.

* Tamarind paste can be made by soaking tamarind in water until it goes soft (the seedless type you can buy in a packet in fine for this) and straining through a sieve. If you don’t have any tamarind available, simply leave out.

1. 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.
2. Mix the softened dehydrated vegetables with the sauce and return to the dehydrator in a large covered bowl to warm before serving.

For the parsnip rice

• 2 cups peeled fresh parsnips
• 3 tablespoons macadamia nuts
• 3 tablespoons pine nuts
• 1 tablespoon olive oil
• 2 teaspoons agave nectar
• 1 teaspoon lemon juice
• 2 pinches of salt
• 1 tablespoon white miso
  
  

1. Pulse in the food processor until rice-like.

For the spiced mango chutney

• 2 medium mangoes
• 2 pinches of salt
• 2 teaspoons lemon juice
• 1 teaspoon apple cider vinegar
• 1 teaspoon minced ginger
• 1/2 teaspoon cumin
  
  

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