Thai Vegetable Curry
Thai dishes are constructed with many layers of flavor and aroma. In this vegetable curry, an assortment of vegetables are cooked in a sauce flavored with herbs, curry, peanut butter and coconut.
4 cloves garlic, finely chopped
2 tablespoons finely chopped fresh ginger
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh cilantro
2 cups carrot juice (2 pounds carrots, juiced)
1 red bell pepper, seeded and thinly sliced
1 large eggplant, peeled, if desired & cut into 1 inch cubes
2 cups green beans, cut in 2 inch pieces
3 cups sliced shiitake mushrooms
1 (8 ounce) can bamboo shoots, drained
1 teaspoon curry powder
2 cups watercress leaves, divided
3 tablespoons unsalted natural chunky peanut butter
1 pound firm tofu, cut into 1/4 inch thick slices
1/2 cup light coconut milk
1/2 cup chopped raw cashews
unchopped mint, basil or cilantro leaves, for garnish (optional)
Place the garlic, ginger, mint, basil, cilantro, carrot juice, bell pepper, eggplant, green beans, mushrooms, bamboo shoots, VegiZest, curry powder, and 1 cup of the watercress in a wok or large skillet. Bring to a boil, cover and simmer, stirring occasionally, until all the vegetables are tender. Mix in the peanut butter. Add the tofu, bring to a simmer, and toss until hot. Add the coconut milk and heat through. Top with the remaining 1 cup watercress and the cashews. Garnish with mint, basil or cilantro leaves, if desired.
Note: Can be served over wild rice or quinoa.
Calories 238; Protein 12 g; Carbohydrates 24 g; Total Fat 12.8 g; Saturated Fat 4.6 g; Cholesterol 0 mg; Sodium 71 mg; Fiber 7.4 g; Beta-Carotene 6035 ug; Vitamin C 36 mg; Calcium 202 mg; Iron 3.1 mg; Folate 54 ug; Magnesium 77 mg; Zinc 1.6 mg; Selenium 5.4 ug