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G-BOMB Thai Vegetable Curry


G-BOMB Thai Vegetable Curry

Serves: 6

Category: Main Dishes - Vegan
Author: Robin Jeep
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A wok full of veggies and a delicious Thai-inspired sauce . . . it's just what the doctor ordered for a satisfying and super-healthful dinner!

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Ingredients:

For the Sauce:
1 cup water
1 cup carrot juice
1 medium carrot
1 cup unsweetened coconut milk
4 regular or 2 Medjool dates, pitted
3 cloves garlic
1 inch piece fresh ginger, peeled
4 sprigs fresh mint leaves
1/2 bunch fresh basil leaves
1/4 bunch fresh cilantro leaves, optional
2 tablespoons natural peanut butter or raw cashew or almond butter
1 teaspoon Braggs Liquid Aminos
2 teaspoons Thai green or red curry paste, optional for a spicier sauce
For the Vegetables:
1/2 red bell pepper, seeded and thinly sliced
1/2 large eggplant, cut in 1-inch cubes
1 cup green beans, cut in 2-inch lengths
1 1/2 cups sliced shiitake and button mushrooms
1 can bamboo shoots, sliced
1 pound tofu, cut in 1/4 inch thick slices
8 ounces fresh baby greens
2 cups cooked wild rice or other intact whole grain
4 green onions, sliced on the diagonal into 1/2-inch pieces
1/4 cup dry roasted peanuts, chopped

Instructions:

Blend sauce ingredients in a high-powered blender until smooth and creamy. Reserve some extra mint, basil and cilantro leaves for garnish.

Place bell pepper, eggplant, green beans, mushrooms, bamboo shoots, and tofu in a wok or large skillet. Steam sauté, covered, for about 8 minutes or until vegetables are tender. Add sauce and bring to a simmer. Add greens just before serving.

Serve on top of cooked rice, topped with sprigs of fresh herbs, green onions and peanuts.

Calories 428; Protein 21 g; Carbohydrates 42 g; Sugars 11 g; Total Fat 23.1 g; Saturated Fat 10.4 g; Cholesterol 0 mg; Sodium 114 mg; Fiber 10 g; Beta-Carotene 7282 ug; Vitamin C 30 mg; Calcium 610 mg; Iron 4.9 mg; Folate 120 ug; Magnesium 155 mg; Potassium 1071 mg; Zinc 3.4 mg; Selenium 20 ug

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