Thai Style Curry - cooking recipe

Ingredients
    1 cup carrot, diced
    1 onion, diced
    1/2 cup green bell pepper
    1/2 cup red bell pepper (can also use yellow)
    2 garlic cloves
    4 -5 small zucchini, diced small
    1 cup tomato sauce
    2 tablespoons peanut butter
    2 tablespoons Braggs liquid aminos (or 1-2 Tbsp soy sauce)
    1 tablespoon curry powder
    1 cup garbanzo beans (chickpeas) or 1 cup lentils, cooked
    1 cup frozen peas
    salt, to taste
    cooked rice
    1/2 cup fresh cilantro (optional)
Preparation
    Place diced carrots, onion, peppers, and garlic (not the peas yet) in a kettle with a small amount of water and curry powder. Simmer about 5 minutes until tender.
    Add zucchini, cover, and simmer 5 more minutes.
    Blend all the remaining ingredients, except the peas and garboanzos or lentils, in a blender until smooth.
    Add the blended ingredients, the peas, and the garbanzos or lentils to the rest of the vegetables. Heat and serve over rice.

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