Thai Style Curry

Name: Thai Style Curry
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 8 cups
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)

(13)

Recipe by Enjolinfam

This is a healthy and delicious Thai inspired recipe. We made this last week and loved it! Recipe by Neva & Jim Brackett in their 7 Secrets Cookbook to lose weight, lower cholesterol, and reverse diabetes.

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READY IN: 1hr

YIELD: 8 cups

UNITS: US

INGREDIENTS

Nutrition

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)

DIRECTIONS

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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