Thai Vegetable Curry
Serves 8
4 cloves of garlic, finely chopped
2 tablespoons of finely chopped fresh ginger
2 tablespoons of chopped fresh mint
2 tablespoons of chopped fresh basil
2 tablespoons of chopped fresh cilantro
2 cups of carrot juice
1 medium red bell pepper, seeded and thinly sliced
1 large eggplant, peeled if desired and cut into 1 inch cubes
2 cups of green beans cut into 2 inch pieces
3 cups of sliced shiitake mushrooms
1 (8 ounce) can of bamboo shoots, drained
2 tablespoons of no salt seasoning
1/2 teaspoon of curry powder
2 cups of watercress leaves, divided
3 tablespoons of unsalted natural chunky peanut butter
2 pounds of firm tofu, cut into 1/4 inch thick slices
1/2 cup of light coconut milk
1/2 cup raw cashews, chopped
chopped fresh mint , basil or cilantro leaves for garnish
Place the garlic, ginger, mint, basil, cilantro, carrot juice, bell pepper, eggplant, green beans, mushrooms, bamboo shoots, no salt seasoning, curry powder and 1 cup of watercress in a wok or large skillet. Bring to a boil, cover and simmer, stirring occasionally until all the vegetables are tender. Mix in the peanut butter. Add the tofu, bring to a simmer and toss until hot. Add the coconut milk and heat through. Top with the remaining 1 cup of watercress and the cashews. Garnish with mint, basil or cilantro leaves if desired.