Ingredients
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1 onion, diced
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1/2 cup red bell pepper (can also use yellow)
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2 garlic cloves
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4 -5 small zucchini, diced small
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1 cup tomato sauce
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2 tablespoons peanut butter
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2 tablespoons Braggs liquid aminos (or 1-2 Tbsp soy sauce)
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1 tablespoon curry powder
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1 cup garbanzo beans (chickpeas) or 1 cup lentils, cooked
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1 cup frozen peas
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salt, to taste
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cooked rice
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1/2 cup fresh cilantro
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1 cup carrot, diced
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1/2 cup green bell pepper
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.