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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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. 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) |
Directions:
1. 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.
2. Add zucchini, cover, and simmer 5 more minutes.
3. Blend all the remaining ingredients, except the peas and garboanzos or lentils, in a blender until smooth.
4. 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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