Name: G-BOMB Thai Vegetable Curry
Yield: 6
Ingredients: 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 coconut aminos; 2 teaspoons Thai green or red curry paste, optional for a spicier sauce; 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 quinoa or other intact whole grain; 4 green onions, sliced on the diagonal into 1/2-inch pieces; 1/4 cup dry roasted peanuts, chopped

Serves

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 coconut 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 quinoa 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 quinoa or other intact whole grain, topped with sprigs of fresh herbs, green onions and peanuts.

Nutrition Facts

Calories 430, Protein 22 g, Carbohydrates 40 g, Sugars 12 g, Total Fat 23.7 g, Saturated Fat 10.3 g, Cholesterol 0 mg, Sodium 103 mg, Fiber 10.5 g, Beta-Carotene 7282 ug, Vitamin C 30 mg, Calcium 614 mg, Iron 5.5 mg, Folate 143 ug, Magnesium 166 mg, Potassium 1125 mg, Zinc 3.7 mg, Selenium 21.7 ug

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G-BOMB Thai Vegetable Curry