2 replies to this topic

[kalip]

I found this recipe online

Thai Vegetable Curry

Ingredients:

• 4 cloves garlic, finely chopped
• 2 tablespoons finely chopped fresh ginger
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh cilantro
• 2 cups carrot juice (1 kilo carrots, juiced)
• 1 red bell pepper, seeded and thinly sliced
• 1 large eggplant, peeled, if desired & cut into 3 cm cubes
• 2 cups green beans, cut in 3 cm pieces
• 3 cups sliced shiitake mushrooms
• 1 (250 grams ) can bamboo shoots, drained
• 2 tablespoons no-salt seasoning blend, adjusted to taste
• 1/2 teaspoon curry powder
• 2 cups watercress leaves, divided
• 3 tablespoons unsalted natural chunky peanut butter
• I kilo firm tofu, cut into 0.6 cm thick slices
• 1/2 cup light coconut milk
• 1/2 cup chopped raw cashews
• unchopped mint, basil or cilantro leaves, for garnish (optional)
• 1/4 cup slivered almonds

Instructions:

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.


Source http://www.sparkrecipes.com/



kalip

[noxcuse]

This looks incredibly healthy.

[kalip]

Jerry

Yes it looks very healthy doesn't it.?... and it sounds delicious too.
If I was a gourmet cook like Gilbert I would have probably tried it already

But I am "Gourmetically " challenged




kalip