Curry with Zucchini and Cauliflower

Curry with Zucchini and Cauliflower

Curry with Zucchini and Cauliflower

With a hint of sweetness from oranges and a creaminess from avocado, it’s a vegan raw party dip that’s simply fantastic. For a vibrant and fresh statement on your party table, we serve it with yellow tortilla chips.
We used a mixture of curry spices, including turmeric, to produce a vibrant yellow coloration on this raw party dip. This light dish, which features the color YELLOW, is one of the six colors we utilized in our party theme to create a vibrant rainbow buffet.

Tip: Drain all of the water from the zucchini so that your mixture is dry enough to consume without dripping. It’s best to start preparing the day of the celebration.

Rainbow Yellow is abbreviated as YELLOW. Order a curry dish from your favorite Indian restaurant (one with a lot of turmeric and a bright yellow color), slice into little chunks, combine with rice, and serve in small glasses.

Mango, curried rice, yellow bell peppers, plantains, yellow squash, lemons, pineapples, and yellow soups are some other yellow foods to consider.

2 oranges, peeled and divided into quarters
2 peeled carrots, cut into pieces
1 tomato, yellow
a single avocado
a quarter cup of basil
a half teaspoon of turmeric
a half teaspoon of curry powder
1/8 teaspoon cayenne pepper
a half teaspoon of salt

— Combine all ingredients in a food processor and process until smooth.

— 1/2 head cauliflower, shredded in food processor

— 3 big zucchinis, grated in food processor
1/8 CUP toasted sesame seeds with salt curry sauce

Sprinkle salt over the shredded zucchini in a shallow plate. Allow for 1 hour of resting time. Drain the liquid into a sieve and squeeze out as much as you can. Transfer to a mixing dish and stir in the cauliflower and sesame seeds. Toss the vegetables with the curry sauce. To keep with the yellow motif, serve in tiny bowls with yellow tortilla chips for dipping.