Thai Style Curry
At a Glance
- Prep
- 35 minutes
- Cook
- 25 minutes
- Total
- 1 hour
- Servings
- 8 cups
Categories
- Curries
- Main Course
- Asian
- Thai
- Stovetop
Dietary
- Dairy-free
- Egg-free
- Vegan
Allergens
- Peanuts
- Soy
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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Equipment
Kettle or pot, Blender
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.
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