Thai Vegetable Curry

4		Garlics
2  tablespoons		Ginger Root - Fresh, Minced
2  tablespoons		Mint, Fresh
4		Basil - Fresh, Leaves
2  tablespoons		Cilantro - Fresh, Leaf
16  fl. oz.		Bolthouse Farms Carrot Juice
1  cup		Red Bell Pepper - Fresh, Chopped
2-1/2  cups		Eggplant - Fresh, Cubes
2  cups		Green Beans - Fresh
2  cups		Fresh Green Beans
3  cups		Shiitake Mushrooms Pieces
1  cup		Bamboo Shoots - Canned, Sliced, Drained
1/2  teaspoon		Powder Curry Spice Blend
2  cups		Watercress - Fresh, Chopped
3  tablespoons		Peanut Butter, Trader Joe's Creamy Unsalted
1/2  cup		Coconut Milk
1/2  cup		Cashews, Trader Joe's Raw

Tip: For nutritional information on all the ingredients in Thai Vegetable Curry just click on each ingredient name. Then adjust the serving size for any Thai Vegetable Curry ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Finely Chop garlic and ginger.

Chop mint, basil and cilantro.

Thinly slice red bell pepper.

Peel and chop eggplant into 1 inch cubes.

Cut green beans into 2 pieces.

Slice shiitake mushrooms.

Drain bamboo shoots

Chop raw cashews into small pieces.

Place garlic, ginger, mint, basil, cilantro carrot juice, bell pepper, eggplant, green beans, mushrooms, bamboo shoots, (salt free vege seasoning), curry powder, and 1c watercress in a large pot. Bring to a boil, cover, and simmer, stirring occasionally, until all the vegetables are tender. Mix in the peanut butter, Add the coconut milk and heat through. Top with remaining watercress and the cashews. Serve this over rice or quinoa with a lean piece of meat.