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Thai Vegetable Curry

Serves: 8

Category: Main Dishes - Vegan
Author: www.DrFuhrman.com
Tags: Aggressive Weight Loss, Diabetes Reversal

Average Rating:
Rated by: 98 members

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(Give a recipe one to five stars. Click the appropriate star to submit your rating)

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.

Ingredients:

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

2 tablespoons Dr. Fuhrman's VegiZest or other no-salt seasoning blend, adjusted to taste

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)

Instructions:

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

Comments (52):

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LMSilver@Tampabay.rr.com

04/28/2006 09:19 PM

Rated this recipe: (no rating)

Rating is 5 stars. I sauted the garlic herb mixture and cubed tofu in one tab of olive oil, juiced the carrots with a medium screen, raw almond butter and used all organic vegetables. This is a fabulous recipe. Lee Silverstein

JenniferRN

03/20/2008 07:11 PM

Rated this recipe:

I made this for dinner tonight for the family and it was so yummy I felt like I was "cheating." I only used 1 lb of tofu and it was still great. I saved all the leftovers for tomorrow!

NOTASHO

07/28/2009 12:50 PM

Rated this recipe: (no rating)

loved it! i made a double batch with 3 cups of rice and about 2 pounds of tofu.

Amos

09/09/2009 10:32 PM

Rated this recipe:

It's a hit! Day 9 of our new ETL diet and finally the whole family is happy, including my husband the ex-carnivore. Thank goodness! Used all cauliflower as I didn't have any broccoli and it was still really tasty.

Jai

09/15/2009 08:15 PM

Rated this recipe:

This was amazing! Made enough for several days.

saffychan

09/23/2009 02:45 AM

Rated this recipe:

Fabulous dish! It smelled like Indian curry before I added the coconut milk and peanut butter. Bet it would be delicious that way too. Added broccoli, used veggie juice instead of carrot (carrot juice is too sweet for me), and replaced watercress with green cabbage since it's what I had on hand. Also used 1 T of Mrs. Dash "spicy" seasoning and 1 of the VegiZest for a little heat. Could probably use more heat next time, but other than that it was delicious. My partner said it had good flavor but of course he thought it needed salt. He's not a convert...yet! ;)

This comment was last edited on 09/17/2015 06:19 PM

Argent

04/22/2010 07:08 PM

Rated this recipe:

Delicious. The second time I made it, I substituted cabbage for the green beans, and that worked well, too. I served it on top of a brown rice/wild rice mixture cooked with garlic and curry powder.

Xanthe

06/10/2010 04:50 AM

Rated this recipe: (no rating)

This sounds great! Problem is I'm on the aggressive 6 week plan, am I allowed this considering there is peanut butter and coconut milk?

Claudia

07/01/2010 03:44 PM

Rated this recipe:

Xanthe: Since the recipe makes 8 servings, it only comes to about 1 tsp of peanut butter, plus 1 TBSP of lite coconut milk per person, so I think it would be okay for you to use as an ingredient in the recipe. One alternative would also be to use almond butter in place of the peanut butter, like one of the other members has done, however, it is really a negligible amount because its used in a recipe that is split into 8 servings.

Sandi

09/13/2010 08:07 PM

Rated this recipe:

It was delicious. Two lbs. tofu seemed like a lot for that dish; I used 1 1/2 lb. and that seems like the right amount. I didn't have watercress, so I used baby bok choy and spinach, which worked well. I served it over brown rice. I don't want to freeze it because I've read that coconut milk doesn't keep well, either fresh or frozen, so I will use it all in the next couple days.

Boya

10/15/2010 05:47 PM

Rated this recipe:

I agree that this was really good, but it takes a while to cook. It was VERY filling though, so that's great. Nice recipe.

JOHN VAN HORN

03/17/2011 03:22 PM

Rated this recipe:

Made it last night and am having leftovers for lunch today. I modified it to include zuchinni instead of the eggplant. I also added an extra teaspoon of the curry powder. Wish it had a little more liquid and spice. I will eat this often!

ellenjohansen

04/19/2011 12:48 PM

Rated this recipe:

Too wet...
too much tofu....
not enough greens....
coconut milk made it too rich.....

mrhvmd

05/21/2011 08:10 AM

Rated this recipe:

Completely yummy but maaaaaaybe not as healthy as most of the recipes here.

dominiqueviens

08/02/2011 06:09 AM

Rated this recipe:

Very good recipe. I only put 1 lb of tofu as it seemed enough for this recipe. Also, I added 1/2 tbsp of curry powder instead of 1/2 tsp and it was delicious. Added a bit of red pepper as well.

idgreene

08/22/2011 08:26 PM

Rated this recipe: (no rating)

This was delish! A few suggestions I have for this recipe would be to cook the tofu in garlic, ginger, and curry powder for a little bit (for flavor and firmness.) Also I think it needed a teeny tiny kick, so I would suggest adding some lime juice or squeezing a lime on the dish when it's ready to eat. Better option than salt. Check out this food blog. My friend and I make only ETL dishes. http://mondayeats.wordpress.com/2011/08/23/thai-vegetable-curry/

T.H.I.N.

09/22/2011 12:48 PM

Rated this recipe:

I just LOVED this recipe. So tasty. I am learning to eat without salt and I didnt miss it one bit! I loved the texture.

Joey

10/09/2011 10:02 PM

Rated this recipe:

This recipe was great!!! We used a whole bunch of watercress when we cooked it, and added three times as much curry powder and three thai chili peppers because we like it spicy. Very filling and delicious. We also added a zuchinni.

This comment was last edited on 10/09/2011 10:03 PM

robinstamm

11/12/2011 09:21 AM

Rated this recipe:

Drying, seasoning, and baking the tofu are a must for this dish (I used lime juice, powdered ginger, garlic powder, and curry powder as the seasoning and baked at 375° for 30 minutes, turning at the 15 minute mark). I also cut the tofu back to 1 lb., and added about 1/4 tsp. red pepper flakes and about 1 tbsp. Bragg's Liquid Amino to give it a touch of saltiness. I suspect my measurement for the peanut butter was probably closer to 4 tbsp. than 3, but this dish made 10 servings — without any added grains. I got rave reviews from friends and family, including "this could be from a restaurant". How nice ;)

Sandy_p

12/05/2011 10:43 PM

Rated this recipe:

i really really enjoyed this.

shirleyeat

02/10/2012 07:43 PM

Rated this recipe:

Not enough curry flavor for me. Next time I will add 2 tsp curry powder.

LisaBinCO

08/04/2012 02:08 AM

Rated this recipe: (no rating)

5 stars!! Just made this tonight, following the recipe closely. It was outstanding! Family loved it served over Inca Red Quinoa. I used only 1 lb of tofu which was plenty, and used spinach instead of watercress (grocery store didn't have it) with chopped red lettuce as garnish. I also will add more curry powder next time, as we like it spicy. Overall an excellent dish!

This comment was last edited on 08/04/2012 02:10 AM

SueJean

08/10/2012 09:41 PM

Rated this recipe:

I have made this dish a number of times. It's fabulous. I double up on the quantity of carrot juice and curry powder. I also add sliced water chestnuts. My favourite and my guests just loved it. Have some converts to Dr Fuhrman's way of eating on the way. Definatley a five star rating.

SueJean

08/22/2012 10:25 PM

Rated this recipe:

I have made this dish a number of times and served it to guests (non ETL). Always an absolute winner. Definately a 5 star rating. I doubled the amount of carrot juice and used 2 tsp curry powder. Also halved the amount of tofu. I used 1 cup of raw cashews. Much creamier.

This comment was last edited on 08/22/2012 10:28 PM

JustJean

09/25/2012 10:06 PM

Rated this recipe:

This is a 5-star rating as well.
I made this without the tofu and added extra vegies - cauliflower, orange pepper, broccoli, brussels sprouts, and spinach. It was amazing. There were leftovers - and I threw them in the VitaMix and it made an incredibly delicious soup. This one goes on the list of keepers for certain!
Highly recommended - try it as a soup!

NautiBuoy

12/25/2012 10:22 PM

Rated this recipe:

LOVE this dish!! I add extra ginger and curry and lots of cilantro stems or coriander to cook and finish with plenty of the cilantro leaves.

JulieGlenn

01/06/2013 12:24 PM

Rated this recipe: (no rating)

Our favorite recipe!!!! You could probably use half the tofu, otherwise very flavorful

Carobri

01/13/2013 11:06 PM

Rated this recipe:

Really good, would probably add some spices to give it a little more zip, but a great recipe for a family. Hard to believe it is so healthy.

Talina

01/25/2013 10:52 AM

Rated this recipe:

This is delicious!!! I admit, I added WAY more curry than it called for as I like a lot of curry powder. I took the advise of some other raters and baked the tofu with some spices on it first. Fabulous! I shared this with a friend on the SAD and she LOVED it! Even her kids like it too.

OutdoorLawyer

02/23/2013 01:46 PM

Rated this recipe:

This is a good start of a recipe. The final dish needed 3-4 tbsp of lime juice and a good tsp of Thai red curry paste. I also reduced the tofu to one block, as others did, and added the fresh herbs closer to the end of the cooking time.

Volleydeb

03/23/2013 07:35 PM

Rated this recipe:

Family approved. I have had a hard time getting the family to buy into some of the new recipes I have been trying but this one was liked by all. I did bake the tofu as suggested by some and that was good. I may try peeling the eggplant next time. This one is a keeper.

hbielich

04/08/2013 07:50 PM

Rated this recipe:

We have been on the diet for just over 4 weeks now and this is the second time I made this. It's fantastic! Dr. Fuhrman must have one heck of a big skillet though. I use a 12" skillet and it just not big enough. I cook the vegies till tender and then transfer to a large pot except for the juice that's left. I mix the peanut butter in the sauce and reduce a bit. Then add the tofu until cooked and then the coconut milk. Then I add that sauce/tofu mix to the big pot and follow the rest of the recipe as described.
I think I will cut down on the tofu though. Seems like a bit too much.
It's a bit of work, but well worth the effort!

nsspender

04/10/2013 08:58 PM

Rated this recipe:

Great recipe. I only used 1/2 lb of tofu and browned it with spices in pan first. Then I removed it to a separate dish, while I followed the rest of the recipe as written. I did use extra curry and coconut milk. Didn't take very long either b/c I made smaller diced veg. Awesome. Will make again for sure.

hbielich

04/24/2013 08:27 AM

Rated this recipe:

Made it for the 3rd time last night. This time I didn't use any tofu and added a little extra eggplant to sub for the tofu. I made some quinoa for some protein as a side dish. Fantastic as before!

suzanca

04/24/2013 09:22 PM

Rated this recipe:

This is my new best favorite. Easy to make.

Surf32937

04/30/2013 10:45 AM

Rated this recipe:

My husband and I loved this recipe even though we didn't have enough mushrooms or tofu. The tofu at my market only comes in 12 oz. containers and the shiitake mushrooms came in 12 oz. containers (and were pricey). I added an 8 oz. container of regular white button mushrooms to try to make up for the shiitake. Doing this probably changed the taste a little bit but we still loved this. Thanks for the recipe!

mariespats

06/07/2013 01:00 PM

Rated this recipe:

This is kind of time consuming to make, but is so worth it. It's one of my go-to items to cook on a Sunday and to eat for lunches and dinners throughout the week. It's so good!

TracieWho56

08/20/2013 11:21 PM

Rated this recipe:

My new favorite recipe! I love the fact that you can really through what you have in your kitchen and it still comes out fabulous. I only had portabellas and not shiitake as the recipe called for, but it was scrumptious. Next time I will try it with the shiitake to see if it is worth the added expense. I think next time I will also brown my tofu in the spices first as nsspender did. But this recipe is definitely a keeper!

BigjoE75

09/08/2013 10:39 PM

Rated this recipe:

Great Dish! Feels like I'm cheating at PF Changs! My 9 and 12 year old loved it too! Very easy to prepare. To add a twist, serve it over spaghetti squash. We loved it that way as well. It's hard to believe that this is healthy!

Dancingdoll

11/21/2013 11:40 PM

Rated this recipe:

This is one of our favorite recipes. I make it almost every week. Delicious!!

shelley

12/23/2013 07:06 PM

Rated this recipe: (no rating)

Excellent dinner. Very flavorful and filling. Plenty of food for 2-3 dinners. Similar to others only used 1lb of Tofu which was more than enough"

koelsch

01/26/2014 07:36 PM

Rated this recipe:

I liked this a lot, but thought it needed more kick. I added Siracha as well as extra curry. Rather than make rice to eat with the yummy sauce, I tried a friend's suggestion to eat this over steamed, shredded cabbage. LOVE it!

deejwi

01/27/2014 06:41 PM

Rated this recipe:

Loved it. I like recipes with a little kick, so I doubled the curry. I found this very flavorful and satisfying.

Claudia

02/05/2014 09:10 AM

Rated this recipe:

This is a wonderful recipe. I always use portabello mushrooms in place of shitake because we don't like shitake. Also, I used 2 tsp of curry powder. We had this for dinner last night, and it was the perfect warming dish for being snowed in on a cold winter night. I am not able to find organic bamboo shoots, however, I have found that the canned bamboo shoots from Thailand ('Asia Taste') seem to be much better than the ones that come from China. I think it is also important to use very fresh tofu, and luckily, I'm able to get wonderful tofu that is freshly made right in my home town by 'Central Soyfoods'. This is a recipe that tastes very plain, simple, flavorful, and satisfying dish where you can really appreciate the flavors of the fresh vegetables that have been cooked just right (at least when I do it!). It is not a super spicy dish with a lot of kick that some people seem to be looking for, but spicy isn't always what I'm looking for. Sometimes I just want the delicious and warming natural taste of cooked vegetables. There are a lot of flavors in this but you won't necessarily distinguish them. My husband can't distinguish the separate tastes of basil, cilantro, or mint, or coconut milk, and would not be able to tell you that any of these things were in there. All he know is that whatever it is tastes great, and that he even wanted seconds!

Jeffk24

03/17/2014 07:52 PM

Rated this recipe:

Made it without peanut butter and no cashews and still came out delicious. Served it over quinoa and super good

jeff43222

04/02/2014 07:39 PM

Rated this recipe:

This one is my new favorite! I added more curry powder than the recipe called for (plus some extra hot pepper), and I substituted arugula for the watercress since I have no idea where to find watercress. Just finished the last of the leftovers, and I bought more ingredients today so I can make it again soon.

Sandy Leeann

05/17/2014 03:19 PM

Rated this recipe:

This recipe is a great foundation. I like a little spice and a lot more curry powder. I put at least 2 TBSP. Next time I may even add a hot pepper.

Rthburke

09/01/2014 08:13 PM

Rated this recipe:

OH MY GOODNESS - this curry is amazing. The combination of basil, ginger, cilantro and mint with all those cloves in truly inspired as the base for seasoning. Added some chopped green onions to this mix and sautéd it in a small amount of coconut oil first. I don't always like all the carrot juice that Dr. Fuhrman puts in many of his dishes but in a curry dish it's the bomb. Like others I added more curry powder - total 2 tsp. At first I was dismayed and thought I added too much! But once you add the coconut milk and peanut butter at the end the heat is almost completely cooled down. In fact, the consensus tonight was to add a little bit more curry, and we're not people who typically like spicy food. However, I think it may be best to let people add a little hot sauce as they see fit at the table. As always I will make reasonable substitutions with vegetables but not with spices. These are the substitutions I made ... - didn't have eggplant so substituted cauliflower (will keep it as part of the recipe! Great substitute!); cut the watercress and substituted thinly sliced kale (will keep the substitution) ; used dried shiitake mushrooms that I rehydrated (great and easy); added freshly cooked garbanzo beans (they made the dish spectacular!!!!) and served over basmati rice. Oh and I forgot the cashews. Sigh. Now my next task is to modify this for a slow cooker.

vegan4sarah

03/24/2015 12:27 AM

Rated this recipe: (no rating)

DELISH! I left out the bamboo shoots and put in broccoli. Otherwise it's amazing as is! Five stars!

Horsecrazy

06/17/2015 09:04 PM

Rated this recipe:

I finally got around to making this today. It is wonderful. Not a quick meal to prepare but well worth the effort when you have the time. I pretty much made it the way the recipe states but I did use 2 tsps of curry powder. I use Penzey's Sweet Curry. I did not use any raw watercress as it tasted pretty sharp and my DH doesn't like that kind of taste. What I put in the cooked dish was fine. Next time I will just put the full amount in the cooked dish. I think I may also add some pineapple to our next serving.

6/23/15 - I put some of this in the freezer - it makes a lot for 2 people! We had the last serving that I hadn't frozen tonight and we did put pineapple in it. I highly recommend that addition! While the dish is the prettiest when first made, it tastes better after a number of days in the fridge! This will stay on our list for sure!

This comment was last edited on 06/23/2015 08:28 PM

Toile de Jouy

01/03/2017 05:54 PM

Rated this recipe:

Outstanding! Ran out of carrots for part of the juice and subbed extra light coconut milk. Also added a 1" chunk of jalapeno, diced fine. Even SAD eaters like this!

Grammagrams

06/06/2017 07:38 PM

Rated this recipe:

I rated this a 3 only because the recipe doesn't say how many it serves (made way too much for me and my hubby), and doesn't tell you in minutes, approximate times to simmer, etc.

This comment was last edited on 06/06/2017 07:39 PM

Thai Vegetable Curry

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