Thai Curry

• 1 1/2-inch piece fresh ginger
• 1 cup soaked peanuts, drained
• 1 cup fresh, finely chopped young coconut meat
• 1/2 cup coconut water
• 1 tablespoon raw almond butter
• 2 teaspoons Bragg Liquid Aminos
• 1 clove garlic, pressed
• 1 teaspoon turmeric
• 1 teaspoon curry powder
• Juice of 1 orange
• 1 Thai chile
• 1/4 head cauliflower, diced
• 1 small carrot, shredded
• 1/4 head red cabbage, shredded
• 1/2 large cucumber, peeled and cut into half-moons
• Basil leaves, for garnish
• Mung bean sprouts, for garnish

1. To prepare the sauce, finely grate the ginger on a ginger grater or fine grater to extract the juice (you should have about 1 tablespoon). Place the ginger juice, peanuts, coconut meat, coconut water, almond butter, Braggs, garlic, turmeric, curry powder, and orange juice in a blender and blend until smooth. Add the Thai chile to taste.
2. Place the cauliflower, carrot, cabbage, and cucumber in a bowl. Pour the sauce over the vegetables, garnish with the basil and bean sprouts, and serve.

ginger, peanuts, young coconut meat, coconut water, almond butter, bragg liquid, clove garlic, turmeric, curry powder, orange, chile, cauliflower, carrot, red cabbage, cucumber, basil, bean sprouts

Taken from www.epicurious.com/recipes/food/views/thai-curry-367651 (may not work)