SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 154.2
  • Total Fat: 3.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,037.7 mg
  • Total Carbs: 25.8 g
  • Dietary Fiber: 7.3 g
  • Protein: 7.9 g

View full nutritional breakdown of Thai-Style Curry (vegan) calories by ingredient
Report Inappropriate Recipe

Thai-Style Curry (vegan)

Submitted by: VEGANMIKE

Introduction

You can add more peanuts to make this more thai or more curry for a more indian flavor. I got this from the seven secrets cookbook and find it adapts well to whatever other veggies I've laying about. You can add more peanuts to make this more thai or more curry for a more indian flavor. I got this from the seven secrets cookbook and find it adapts well to whatever other veggies I've laying about.
Number of Servings: 8

Ingredients

    1 cup diced carrots
    1 onion, diced
    1/2 cup each green and red peppers
    2 cloves garlic
    4-5 small zucchini or similar veggie diced
    1 cup tomato sauce
    2 TB peanut butter or 1/4 cup dry roasted peanuts. (I find that the smart balance brand peanut butter is vegan and lower in fat and calories than other brands)
    1-2 TB soy sauce or Bragg Liquid Aminos
    1 TB curry powder (can make your own; I'll put it below this list)
    1/2 tsp salt
    1/2 cup cilantro fresh if you like it (I don't use it)
    1 cup garbanzos (canned)
    1 can no salt added peas
    1 cup lentils (cooked already or canned)

    Your own Curry Powder:
    2TB cumin
    2TB coriander
    2tsp garlic powder
    2 tsp tumeric
    2tsp fenugreek (I didn't have and it's ok without)
    1TB chili powder

Directions

1. Place diced carrots, onion, peppers, and garlic (not 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 remaining ingredients except peas and beans in a blender until smooth, and add to the cooked vegetables along with the frozen peas and beans. Heat and serve. I serve over brown rice or Notta Pasta (rice noodles).

4. Mmm...eat, enjoy and share with friends and family.

Number of Servings: 8

Recipe submitted by SparkPeople user VEGANMIKE.






Great Stories from around the Web


Rate This Recipe