Dr Fuhrman's Thai Vegetable Curry (Without Rice Added)

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Dr Fuhrman's Thai Vegetable Curry (Without Rice Added) calories by ingredient
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Recipe from "Eat to Live" Recipe from "Eat to Live"
Number of Servings: 8


    4 cloves garlic, finely chopped
    2 tablespoons peeled and 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, thinly sliced
    1 large eggplant, peeled, if desired & cut into 1 inch cubes
    2 cups green beans, cut in 2 inch lengths
    3 cups sliced shiitake mushrooms, stems removed
    1 small can bamboo shoots
    2 tablespoons Dr. Fuhrmanís VegiZest or other no salt seasoning
    1/2 teaspoon curry powder
    3 tablespoons chunky peanut butter, natural unsalted
    1 can baby corn
    2 pounds tofu, cut into 1/4 inch thick slices
    1/2 cup light coconut milk
    2 cups watercress leaves, divided
    1/2 cup chopped raw cashews
    mint, 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 ó Prep Time: 40 minutes

Number of Servings: 8

Recipe submitted by SparkPeople user LEAHMEZ.

TAGS:  Vegetarian Meals |

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