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']
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.
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.
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