August 15, 2011

2 Meatless Monday: Thai Style Curry

Serves 5-6

1 cup carrot, diced
1 onion, diced
1/2 cup green bell pepper
1/2 cup red bell pepper
2 garlic cloves
4-5 small zucchini
1 cup tomato sauce
2 Tbls peanut butter
1-2 Tbls soy sauce
1 Tbls curry powder
1 cup garbanzo beans or lentils
1 cup frozen peas
salt to taste
1/2 cup cilantro (optional)

  • 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.

    Warning: If you don't like spicy food, half the curry powder or leave it out, because this dish is hot! I loved all the vegetables in it and we used our fresh farmers market zucchini. Yum!

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