Thai Vegetable Curry

By tjanddj

Ingredients

• 4 cloves garlic, finely chopped
• 2 T finely chopped fresh ginger
• 2 T chopped fresh basil
• 2 T 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-oz) can bamboo shoots, drained
• 1/4 t crushed red pepper flakes or adjust to taste
• 1 t curry powder
• 2 cups watercress leaves, divided
• 3 T unsalted, natural, chunky peanut butter
• 2 pounds firm tofu, cut into 1/4 inch thick slices
• 1/2 C light coconut milk
• Basil or cilantro leaves, for garnish

Preparation

Step 1

Place the garlic, ginger, basil, cilantro, carrot juice, bell pepper, eggplant, green beans, mushrooms, bamboo shoots, crushed red pepper, curry powder and 1 C of the watercress I a wok or large skillet. Bring to boil, cover and simmer, stirring occasionally, until all the vegetables are tender. Mix in the peanut butter.
Add the tofu, bring to simmer, and toss until hot. Add coconut milk and heat through. Top with the remaining 1 cup watercress, Garnish with basil or cilantro leaves, if desired.

May be served over brown rice or quinoa.