Thai Vegetable Curry

By vdub

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
• 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
• 1/2 teaspoon curry powder
• 2 cups watercress leaves, divided
• 3 tablespoons unsalted natural chunky peanut butter
• 2 pounds firm tofu, cut into 1/4 inch thick slices
• 1/2 cup light coconut milk
• 1/2 cup chopped raw cashews

Details

Servings 6
Cooking time 40mins

Preparation

Step 1

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.