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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 190g Recipe makes 8 cups) The following items or measurements are not included below: Braggs liquid aminos |
||
| Calories 111 | ||
| Calories from Fat 25 | (22%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.8g | 4% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 1.1g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 305mg | 12% | |
| Potassium 475mg | 13% | |
| Total Carbohydrate 18.7g | 6% | |
| Dietary Fiber 4.6g | 18% | |
| Sugars 5.5g | ||
| Protein 5.1g | 10% | |
Thai Style Curry
By: Enjolinfam
May 28, 2008
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.
8 cups
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, cooked (chickpeas) or 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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- Course > Main Dish > Curries
- Main Ingredient > Vegetables
- Main Ingredient > Beans > Lentils
- Main Ingredient > Beans > Chick peas/Garbanzos
- Cuisine > Asian > Southeastern > Thai
- Preparation > Time to Make > < 60 mins
- Dietary > Vegetarian > Vegan
- Dietary > Free of... > Egg-free
- Dietary > Free of... > Lactose-free
Featured Reviews for This Recipe
From: Chef #516454
On Aug 25, 2008
Fantastic! I admit that I cheated a bit, as I already had a packaged veggie mix, and baked tofu cubes... so this was incredibly easy to prepare. My husband and I love Thai food, and I enjoy trying new variations- he could not get over how much he loved this recipe. Mere hours after dinner, he asked when I'd be fixing it again! Thank you for sharing!
From: LUv 2 BaKE
On Jun 3, 2008
This is a great mild curry. I loved the slight taste of peanut butter here. The flavours were great. The assortment of veggies and chickpeas was wonderful. Next time i'd love to try it with lentils. I served this over basmati rice. What a yummy vegetarian main meal! Made for ZWT 4.
From: Engrossed
On Jun 2, 2008
FABULOUS curry! I made it as directed with extra extra Thai red curry powder. I LOVE the flavor and texture of the vegetables and it's COLORFUL...which always tastes better. Freddy Cat says thanks for the HEALTHY VEGAN meal! Made for the ZWT4.
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