G-Bomb Thai Vegetable Curry

drfuhrman.com

pennysminis

411 C. 22p

subheading: For the Sauce:

1 cup water

1 cup carrot juice

1 medium carrot

1 cup unsweetened coconut milk

4 regular or 2 Medjool dates, pitted

3 cloves garlic

1 inch piece fresh ginger, peeled

4 sprigs fresh mint leaves

½ bunch fresh basil leaves

¼ bunch fresh cilantro leaves, optional

2 tablespoons natural peanut butter or raw cashew or almond butter

1 teaspoon coconut aminos

2 teaspoons Thai green or red curry paste, optional for a spicier sauce

subheading: For the Vegetables:

½ red bell pepper, seeded and thinly sliced

½ large eggplant, cut in 1-inch cubes

1 cup green beans, cut in 2-inch lengths

1 ½ cups sliced shiitake and button mushrooms

1 can bamboo shoots, sliced

1 pound tofu, cut in ¼ inch thick slices

8 ounces fresh baby greens

2 cups cooked wild rice or other intact whole grain

4 green onions, sliced on the diagonal into ½-inch pieces

¼ cup dry roasted peanuts, chopped

Directions at drfuhrman.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer