Name: Thai Vegetable Curry
Yield: 6
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 and 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 no-salt, no-oil-added peanut butter; 1 pound firm tofu, cut into 1/4 inch thick slices; 1/2 cup light coconut milk; 2 tablespoons lightly toasted sesame seeds; unchopped mint, basil or cilantro leaves, for garnish (optional)

Serves

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 and 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 no-salt, no-oil-added peanut butter

1 pound firm tofu, cut into 1/4 inch thick slices

1/2 cup light coconut milk

2 tablespoons lightly toasted sesame seeds

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 sesame seeds. Garnish with mint, basil or cilantro leaves, if desired.

Note: Can be served over quinoa or other intact whole grain.

Nutrition Facts

Calories 271, Protein 14 g, Carbohydrates 28 g, Sugars 10 g, Total Fat 13.8 g, Saturated Fat 5.7 g, Cholesterol 0 mg, Sodium 78 mg, Fiber 9.3 g, Beta-Carotene 8044 ug, Vitamin C 47 mg, Calcium 294 mg, Iron 3.8 mg, Folate 67 ug, Magnesium 79 mg, Potassium 955 mg, Zinc 1.8 mg, Selenium 5.8 ug

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Thai Vegetable Curry