Eat to Live Thai Vegetable Curry Recipe

• 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 (2 pounds carrots, juiced)
• 1 red bell pepper, seeded and thinly sliced
• 1 large eggplant, peeled, if desired & cut into 1 inch cubes
• 2 cups green beans, cut in 2 inch pieces
• 3 cups sliced shiitake mushrooms
• 1 (8 ounce) can bamboo shoots, drained
• 2 tablespoons Dr. Fuhrman's VegiZest or other no-salt seasoning blend, adjusted to taste
• 1 teaspoon curry powder
• 2 cups watercress leaves, divided
• 3 tablespoons unsalted natural chunky peanut butter
• 1 pound firm tofu, cut into 1/4 inch thick slices
• 1/2 cup light coconut milk
• 1/2 cup chopped raw cashews
• unchopped mint, basil or cilantro leaves, for garnish (optional)

Directions