Dr Fuhrman's Thai Vegetable Curry (Without Rice Added)
- Number of Servings: 8
Ingredients
4 cloves garlic, finely chopped2 tablespoons peeled and finely chopped fresh ginger2 tablespoons chopped fresh mint2 tablespoons chopped fresh basil2 tablespoons chopped fresh cilantro2 cups carrot juice1 red bell pepper, thinly sliced1 large eggplant, peeled, if desired & cut into 1 inch cubes2 cups green beans, cut in 2 inch lengths3 cups sliced shiitake mushrooms, stems removed1 small can bamboo shoots2 tablespoons Dr. Fuhrman’s VegiZest or other no salt seasoning1/2 teaspoon curry powder3 tablespoons chunky peanut butter, natural unsalted1 can baby corn2 pounds tofu, cut into 1/4 inch thick slices1/2 cup light coconut milk2 cups watercress leaves, divided1/2 cup chopped raw cashewsmint, basil, cilantro unchopped (for garnish, if desired)
Combine ingredients (except for peanut butter, tofu, coconut milk, 1 cup of the watercress and cashews) to wok or large skillet. Bring to a boil and simmer covered, stirring occasionally, until all vegetables are tender. Mix in peanut butter. Add tofu, simmer and toss until hot. Add coconut milk and heat through.
Serve on rice or quinoa.
Top with the remaining cup of watercress and cashews.
Serves: 8 — Prep Time: 40 minutes
Number of Servings: 8
Recipe submitted by SparkPeople user LEAHMEZ.
Serve on rice or quinoa.
Top with the remaining cup of watercress and cashews.
Serves: 8 — Prep Time: 40 minutes
Number of Servings: 8
Recipe submitted by SparkPeople user LEAHMEZ.
Nutritional Info Amount Per Serving
- Calories: 205.3
- Total Fat: 9.3 g
- Cholesterol: 0.0 mg
- Sodium: 69.4 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 5.3 g
- Protein: 7.9 g