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

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. Fuhrman’s 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 — Prep Time: 40 minutes

Number of Servings: 8

Recipe submitted by SparkPeople user LEAHMEZ.