Thai Style Curry

• 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)

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.

carrot, onion, green bell pepper, red bell pepper, garlic, zucchini, tomato sauce, peanut butter, braggs, curry powder, garbanzo beans, frozen peas, salt, rice, fresh cilantro

Taken from www.food.com/recipe/thai-style-curry-305282 (may not work)