Thai Style Curry
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) ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
706
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).