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.