Thai Vegetable Curry

This is my first dish from the “Eat to Live Cookbook” by Dr Joel Fuhrman, and its wonderful. A real taste of the orient.

If this is anything to go by then I highly recommend you purchase it. Not only are there 200 highly nutritious Whole-Food, Plant Based recipes that taste sensational but it is packed full of valuable nutritional information as well.

Thai Vegetable Curry

Serves 6

Ingredients:

4 cloves garlic, finely chopped
2 tbsp. finely chopped fresh ginger
2 tbsp. chopped fresh basil
2 tbsp. chopped coriander or cilantro
2 cups carrot juice
1 red bell pepper, seeded and thinly sliced
1 large eggplant, peeled, if desired, and cut into 25mm (1 inch) cubes
2 cups green beans, cut into 50mm (2 inch) pieces
3 cups sliced shiitake mushrooms
1 220gm (8 ounce) can bamboo shoots, drained
1/4 tsp. crushed red pepper flakes, or adjusted to taste
1 tsp. curry powder
2 cups watercress leaves, divided
3 tbsp. unsalted, natural, chunky peanut butter
800gms (2 pound) firm tofu, cut into 6mm (1/4 inch) thick slices
1/2 cup light coconut milk
Basil or cilantro leaves for garnish

Method (Thermomix):

Place the garlic, ginger, basil, cilantro, carrot juice, bell pepper, eggplant, green beans, mushrooms, bamboo shoots, crushed red pepper, curry powder an 1 cup of watercress into Thermomix bowl.
Cook at 100 degrees on reverse speed slow till temperature reached.
Turn down to 90 degrees and cook for a further 15 minutes, reverse speed slow
Add peanut butter and tofu.
Cook at 90 degrees for 5 minutes on reverse speed slow
Add coconut milk
Heat at 90 degrees for further 2 minutes on reverse speed slow
Top with remaining watercress.
Garnish with basil or cilantro leaves, if desired.

Method (Conventional):

Place the garlic, ginger, basil, cilantro, carrot juice, bell pepper, eggplant, green beans, mushrooms, bamboo shoots, crushed red pepper, curry powder an 1 cup of watercress in a wok or large skillet.
Bring to the boil, cover, and simmer, stirring occasionally, until all the vegetables are tender.
Mix in peanut butter.
Add Tofu.
Bring to a simmer, and toss till hot.
Add coconut milk and heat through.
Top with remaining watercress.
Garnish with basil or cilantro leaves, if desired.

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