Veggie Thai Curry

SPICE MIX
3 garlic cloves, pressed
1 tsp ground coriander
1 tsp lemon pepper
1 chile, minced

ONE
1 sweet potato, cubed
1 yellow bell pepper, chopped
1 large leek, chopped
3 stalks celery, chopped
2 cups pineapple juice
1 1/2 cups of water
salt, to taste

TWO
1 medium zucchini, chopped
8 mushrooms, sliced
1 bunch bok choy, shredded

THREE
3 tbsp corn starch, dissolved in a little cold water
1/4 cup chopped fresh cilantro
juice of one lime
Fat-free plain yogurt, to serve

In a mortar, press the spices together to create a paste. Place the ingredients in ONE in a large sauce pan and add the spices. Bring to a boil, reduce the heat, and simmer, covered, for 15 minutes. Add the ingredients in TWO and cook, covered, for 5 minutes. Turn off the stove and add the ingredients in THREE.  Serve over rice with a dollop of yogurt.

Original from Perfect Vegetarian

Thai Pineapple Curry

1 onion, chopped

1 tsp olive oil

ONE

2 cups sweet potatoes, cubed

2 cups eggplant, peeled and cubed

3 tbsp thai curry paste

TWO

1 small cauliflower, cut in florets

1 cup green beans

1 1/2 cups pineapple juice

1/2 cup water

THREE

1 tomato, chopped

1 red bell pepper, chopped

3 tbsp lemon or lime juice

fresh chopped cilantro

salt, to taste

Sauté the onion, covered, on low heat, until translucent. Add the ingredients in ONE and cook, covered, for 5 minutes. Add the ingredients in TWO and bring to a boil. Lower the heat and simmer, covered, for 5 minutes. Add the ingredients in THREE and cook, covered, until all vegetables are tender, about 10 minutes.

Serve with rice.

Original in Moosewood Low-Fat favorites

Thai "Fried" Rice

1 cup chopped onions

3 garlic cloves, minced or pressed

3 tbsp Thai curry paste

1 tsp olive oil

1 cup carrots, chopped

2 cups cabbage, finely chopped

1 red bell pepper, chopped

5 cups cooked rice

1/2 diced tomatoes

1 cup bean sprouts

3 tbsp soy sauce

2 tbsp fresh mint, minced

2 tbsp fresh chopped cilantro

Sauté the onions, garlic, and curry paste, covered, for about 5 min. Add carrots and cabbage, cover, and cook for 5 min, stirring occasionally. Add peppers, cover, and cook till vegetables are just tender. Stir in the rice, tomatoes, sprouts, and soy sauce, stirring constantly until the rice is heated through. Add the mint and cilantro.

Original in Moosewood Low-Fat favorites

Thai Yellow Curry

ONE

1 yellow bell pepper, diced

1 stick celery, chopped

2 leeks, chopped

1 medium sweet potato, diced

1 1/4 cups pineapple juice

1 cup water

TWO

2 cups bok choy or cabbage, chopped

1 medium zucchini, chopped

1/4 cup snow peas, cut in strips, tips removed

THREE

3 tbsp lime juice

2 tbsp corn starch (or flour) (in a bowl, add a little cold water and blend to form a paste)

4 tbsp non-fat plain yogurt or soy yogurt (optional)

frech chopped cilantro

SPICE MIX

1 garlic clove, minced or pressed

1/4 tsp turmeric

1/4 tsp ground coriander

1 tsp finely chopped fresh lemongrass

1 small green chile, seeded and minced

Using a mortar and pestle, pound all the spices until a paste forms.

Put the ingredients in ONE and the spice mix in a large pan, cover and bring to a boil. Lower the heat and simmer for about 15 minutes. Add the ingredients in TWO and cook for 2 minutes. Add the lime juice and then gradually add the cornstarch. Cook, stirring constantly until thicker. Remove from heat and let cool down for a few minutes. Stir in the yogurt (optional-I would taste the curry at this point and, if you like it as it is, do not add the yogurt...) but do not boil once the yogurt's been added or it will separate. Stir in the fresh cilantro and serve with rice.

Original in Perfect Vegetarian

Pad Thai!

ONE

1 package rice noodles (8oz)

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TWO

1 tsp olive oil

1 onion, diced

2 cloves garlic, minced

2 tbsp ketchup

2 tbsp fish sauce

2 tsp garlic chili sauce

1 tsp soy sauce

1 tbsp white vinegar

2 tbsp white sugar

1 tbsp lime juice

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THREE

bean spouts

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FOUR

fresh cilantro, chopped

1-2 carrots, julienned

lime wedges

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Soak noodles in cold water for 15 min. Drain and soak in hot water for 15 min. Rinse with cold water. Drain and set aside.

In a saucepan, sauté the onions in the oil, covered, until translucent. Add ingredients in TWO. Add the noodles and bean sprouts, and mix until the noodles get sticky. Serve on a plate and garnish with cilantro and carrots. Serve with a lime wedge.

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You can add tofu (cubed into small pieces) to this recipe, uncooked or previously baked in the oven.

Original from allrecipes.com