Thai Vegetable Curry

Name: Thai Vegetable Curry
Cuisine: Asian, Thai
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 (2 pounds carrots, juiced); 1 red bell pepper, seeded and thinly sliced; 1 large eggplant, peeled, if desired and 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 no-salt, no-oil-added 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)

4 steps

Thai dishes are constructed with many layers of flavor and aroma. In this vegetable curry, an assortment of vegetables are cooked in a sauce flavored with herbs, curry, peanut butter and coconut.

Updated at: Thu, 17 Aug 2023 06:03:39 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories333.2 kcal (17%)

Total Fat14.6 g (21%)

Carbs38 g (15%)

Sugars15.7 g (17%)

Protein18.5 g (37%)

Sodium182.4 mg (9%)

Fiber9.9 g (35%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

4cloves garlic

finely chopped

2 tablespoonsfresh ginger

finely chopped

2 tablespoonsfresh mint

chopped

2 tablespoonsfresh basil

chopped

2 tablespoonsfresh cilantro

chopped

2 cupscarrot juice

juiced

1red bell pepper

seeded and thinly sliced

1eggplant

large, peeled, if desired and cut into 1 inch cubes

2 cupsgreen beans

cut in 2 inch pieces

3 cupsshiitake mushrooms

sliced

1 x 8 ouncecan bamboo shoots

drained

2 tablespoonsno-salt seasoning

vegizest, or other, blend, adjusted to taste

1 teaspooncurry powder

2 cupswatercress leaves

divided

3 tablespoonspeanut butter

no - salt, no - oil - added

1 poundfirm tofu

cut into 1/4 inch thick slices

½ cuplight coconut milk

½ cupraw cashews

chopped

mint

unchopped, basil, or cilantro leaves, for garnish, optional

Instructions

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.

Step 2

Mix in the peanut butter. Add the tofu, bring to a simmer, and toss until hot. Add the coconut milk and heat through.

Step 3

Top with the remaining 1 cup watercress and the cashews. Garnish with mint, basil or cilantro leaves, if desired.

Step 4

Note: Can be served over quinoa or other intact whole grain.

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