Thai Vegetable Curry

Thai Vegetable Curry
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Category: main dish

Ingredients

Serves: 8

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 (2 pounds carrots, juiced)
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 blend, adjusted to taste
1 teaspoon curry powder
2 cups watercress leaves, divided
3 tablespoons unsalted natural chunky peanut butter
1 pound firm tofu, cut into 1/4 inch thick slices
1/2 cup light coconut milk
1/2 cup chopped raw cashews
unchopped mint, basil or cilantro leaves, for garnish (optional)

Preparation

Read full details on:
www.drfuhrman.com

Comments
Added 6 years ago by:
Dharani Atluri Dharani Atluri
     5 recipes
7 people cheffed this recipe
Ashlin MollisonSashy Latoya Williams FonsecaXi Ve SaKatie LynnStephanie Brooks HawkinsDaNette FranklinDharani Atluri
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