Vegan~Super easy with a blender! Raw Green Curry

カレーのランチvegan cooking

I like curry, so I want to make it well, but sometimes it can be a pain to cook.

This time, I would like to introduce you a super-easy and delicious Vegan Green Curry recipe recommended for those who have no time.

UnheatedNo thermal power, so ingredients It is a raw food curry that can take all the nutrients such as vitamins and enzymes.

Recommended for such people
  • I like curry, but it’s a hassle to cook it!
  • I don’t want to use fire because it is hot in summer!
  • I’m interested in raw food!
  • I’m anemic, so I want to cook food rich in iron!

Ingredients(For 4 people)

1 bunch of spinach

1 paprika

Apple 50g

Mixed nuts 100g

4 dates (or 4 tablespoons of maple syrup)

2 tsp vegetable soup

2 tsp kelp dashi stock(konbu dashi)

2 tsp soy sauce

2 tsp miso

1 tsp grated ginger (or ginger powder)

3 pieces of garlic (or 1 tsp garlic powder)

2 tsp lemon juice

4 tsp curry powder (or garam masala)

2 tsp turmeric

2 tsp cumin

2 tsp coriander

A little black pepper

Some chili powder (or shichimi)

350 ml of water

(1/2 tsp with cinnamon)

(1 tsp with cardamom)

(Slightly dried sun-dried tomatoes)


If you add Japanese pepper, the spiciness will be even better and delicious. If you are good at Japanese pepper, please add it.


  1. Soak dry dates in hot water for 10 minutes to soften them.
  2. Heat appropriately cut garlic in the microwave.
  3. Pour the nuts into the blender.
  4. Add all ingredients and put in a blender.
  • Garlic can be quite bad breath when not heated. If you are not used to eating raw garlic, it can cause stomachache.
  • The bitterness of spinach and the sweetness of apples vary depending on the origin and season. Adjust the sweetness and saltiness of dates and soy sauce, and the sourness of dried tomatoes while checking the taste.
  • The basic spices are curry powder, turmeric and cumin. Even if you don’t have any other spices, it’s delicious, but you can enjoy a more authentic Indian curry taste by adding various spices. Also, by mixing many spices, you can get a synergistic effect of spices.
  • You can get rich by adding miso and soy sauce.
  • If you add dried tomato in addition to kelp soup and vegetable soup, you can get two types of umami ingredients, glutamic acid and guanylic acid. With this synergistic effect, you can feel more umami and delicious.

Spinach was used for the leaves this time, but Komatsuna, shiso, celery, lettuce, baby leaf, garland chrysanthemum, moroheiya, parsley, kale, and allium can also be used.

Mixing various leafy products changes the taste and aroma of vegetables, and you can enjoy the changes.

Find your favorite combination of leaves.



Spinach iron

Spinach is a green leafy vegetable essential for anemia prevention.

Rich in non-heme iron.

Spinach also has anemia such as vitamin C that helps absorb iron and folic acid and vitamin B6 that promote hematopoiesis. Rich in ingredients that support prevention.

And vitamin C from paprika,citric acid from lemon juice,from cashew nuts (in mixed nuts) Copper has become a recipe that can absorb more iron.

Even if it’s not spinach, many leaves naturally contain non-heme iron and vitamin C You can expect the effect of anemia prevention even if you use it.

Spinach calcium

Spinach is rich in calcium. It also includes magnesium.

Almonds (in mixed nuts) magnesium promotes calcium absorption and helps bone formation.

This magnesium promises diabetes,heart disease prevention. Also, since it is involved in the activation of more than 300 kinds of enzymes, this raw food recipe makes full use of the function of magnesium.

The citric acid in lemon juice accelerates the absorption of calcium.

Calcium is abundant in leaves, but especially in Moloheiya and Kale.


For those who want more calcium, it’s best to microwave a mushroom rich in vitamin D2 and put it in a blender.

Vegan-deficient calcium and vitamin D2 are both available.

Spinach folate

Spinach is high in folate.

100g gives you 90% of the daily requirement.

With lemon juice and paprika vitamin C, you can expect the synergistic effect of folate.

Spinach β-carotene

Spinach is rich in β-carotene, a component of vitamin A.

β-caroteneworks on photoreceptor cells and is involved in vision. In addition, the resistance is increased, and you can expect anti-cancer and antioxidant.

Because it is a fat-soluble vitamin, it is recommended to mix a little good quality oil with the curry to obtain this effect.

Spinach and apple potassium

Spinach is rich in potassium.

By adding apple potassium to this, you can further obtain hypertension/diabetes prevention effect.

Almond Vitamin E

Almonds are rich in Vitamin E.

By adding β-carotene of spinach and vitamin C of lemon juice and paprika to this, a synergistic effect can be obtained.

Vitamin E has antioxidant action, regulation of hormonal system function, cataract prevention, dementia prevention.

Because it is a fat-soluble vitamin, it is recommended to mix a little good quality oil with the curry to obtain this effect.


Raw green curry is really easy, just put it in a blender.

I often put this in the stasher and bring it to the workplace for lunch.

You can eat plenty of vegetables and it is rich in nutrition.

You can also ingest a variety of spices and have high antioxidant power.


I’m writing about lunch in the following articles, so if you’re interested, take a look.

Vegan regular lunch and bento
Vegan lunches are one-plate lunches. Lunch boxes(Bento)) bring vegetables, fruits and beans. Chia seed bowl is an easy lunch. A stasher is convenient for the lunch box.
vegan cooking
I am vegan.