Vegetable Curry


  • 4 cloves garlic, finely chopped
  • 2 T peeled, finely chopped fresh ginger
  • 2 T chopped fresh mint
  • 2 T chopped fresh basil
  • 2 T chopped fresh cilantro
  • 2 c carrot juice
  • 1 red bell pepper, thinly sliced
  • 1 large eggplant, peeled, if desired & cut into 1" cubes
  • 2 c green beans, cut in 2" lengths
  • 3 c sliced shiitake mushrooms, stems removed
  • 1 small can bamboo shoots
  • 2 T Dr. Fuhrman's VegiZest or other no salt seasoning
  • ½ t curry powder
  • 3 T chunky peanut butter, natural unsalted
  • 1 lb tofu, cut into ¼" thick slices
  • ½ c light coconut milk


Finely chop together garlic, ginger root, mint, basil, and cilantro. Save some unchopped fresh herbs for garnish. Place rest of ingredients (except for peanut butter, tofu, and coconut milk) in wok or large skillet. Bring to a boil and simmer covered, stirring occasionally, until all vegetables are tender. Add peanut butter and mix in with simmering liquid and toss to distribute. Add tofu, simmer and toss until hot. Add coconut milk and heat. Serve on rice.


Adapted from Disease Proof