2 Meatless Monday: Thai Style Curry

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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!