Thai Veggie Curry


  • 4 cloves garlic, finely chopped
  • 2 tablespoons finely chopped fresh ginger
  • 2 tablespoons chopped fresh basil
  • 2 cups carrot juice
  •  1 red bell pepper, seeded and thinly sliced
  •  1 large eggplant, peeled & cut into 1 inch cubes
  • 2 cups green beans, cut in 2 inch pieces
  • 3 cups sliced shiitake mushrooms
  •  1 (8 oz) can bamboo shoots, drained
  •  1/2 teaspoon curry powder
  •  2 cups watercress leaves
  •  3 tablespoons unsalted natural chunky peanut butter
  • 2 pounds firm tofu, cut into 1/4 inch thick slices
  • 1/2 cup coconut milk
  • 1/2 cup chopped raw cashews
  • mint, basil or cilantro leaves, for garnish (optional)
  • *feel free to add any of your favorite veggies – carrots, peas, cauliflower are all delicious


Place the garlic, ginger, mint, basil, cilantro, carrot juice, bell pepper, eggplant, green beans, mushrooms, bamboo shoots,  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. 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 watercress and the cashews. Garnish with mint, basil or cilantro leaves, if desired.

Eat Healthy and Thrive


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