This is a lovely dish with many flavors and veggies. We adore this recipe! YUM!
Once you make this, it will last for several recipes and it is worth the effort!
To make homemade curry powder purchase the following:
2 T cumin
2 T coriander
2 tsp garlic powder
2 tsp turmeric
2 tsp fenugreek
Mix together in a bowl, save for future use.
1 cups diced carrots (carrots in food processor -sliced, halved OR with the S blade)
1 onion diced (I food process -pulse until small)
1 tsp garlic-fresh
1/2 cup red, yellow, orange pepper-fresh or frozen (I pulse a few times in my food processor.)
4-5 small zucchini, squash (sliced and halved-food processor)
1 cup tomato sauce
2 T peanut butter
3-4 T coconut aminos
1 T curry powder
1/2 tsp salt–to taste
1/2 cup fresh cilantro (optional)
1 cup garbanzo beans or lentils
1 cup frozen peas-thawed
Place carrots, onion, pepper, and garlic in a kettle with small amount of water and a little curry powder. Simmer for 5 minutes.
Add zucchini, cover and simmer 5 more minutes
Blend tomato sauce, aminos, curry powder, and salt in a separate bowl, or high speed blender until smooth.
Pour into the vegetable dish and warm slightly. Add cilantro, beans, and peas. Heat and serve over rice or quinoa.
(pictured with tri-color quinoa)
