Dr Fuhrman's Thai Vegetable Curry

Ingredients

4 cups brown rice cooked

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

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)

Recipe From

Spark Recipes

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