Gobi sabzi curry vegetables recipe

Ingredients

• 1 cup of marinated cauliflower florets
• 1 cup broccoli florets
• 1 cup baby corns cut in half

• 1 tbsp caper seeds
• 1 tbsp Kalamata olives
• ½ green bell pepper chopped
• 1 tbsp fresh dill chopped
• ½ tbsp white onion chopped
• 1 green hot pepper finely chopped
• 1 cup soaked cashews
• ½ cup soaked pumpkin seeds
• 1 coconut flesh
• 1 tbsp fresh dill chopped
• 1 garlic clove
• 2 lemon juice
• 3 tbsp olive oil
• 2 tbsp chopped parsley
• 1 tbsp tamari
• Water as needed to be smooth

• 1 tsp mustard powder
• 1 tsp curry powder
• 1 tsp turmeric
• ¼ tsp fennel seeds
• 1/3 tsp cayenne
• 1/3 tsp masala powder

1. Marinate the cauliflower, the broccoli florets and the baby corn with salt, olive oil, garlic minced and lemon for 2 hours.
2. Dehydrate for 30 minutes.
For Dip
3. Put all the ingredients into the blender and blend until it turns smooth.
4. Remove the vegetables warm from the dehydrator. Add the garniture ingredients and top with the dip.