This oil-free dish is a delightful way to enjoy vegetables. Garbanzos, peanuts, and lentils score low on the glycemic index and have a considerable amount fiber and protein.
Ingredients:
1 cup diced carrots (optional if you don’t have red or yellow peppers)
1 onion diced
1/2 cup each green and red peppers (yellow are nice too, if you have them)
2 cloves of garlic
4-5 small zucchini or similar vegetable, diced small
1 cup tomato sauce
2 tablespoons of organic, additive-free peanut butter or 1/4 cup dry roasted peanuts
2 tablespoons Bragg Liquid Aminos (or 1 tablespoon soy sauce)*
1 tablespoon homemade curry powder
1/2 teaspoon or more salt to taste
1/2 cup fresh cilantro (optional)
1 cup cooked garbanzos or lentils
1 cup frozen peas
*Use Bragg’s coconut aminos if you are restricting sodium.
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 garbanzos or lentils
in a blender until smooth, and add to the cooked vegetables along with the frozen
peas and garbanzos or lentils. Heat and serve over rice.
Source: Seven Secrets Cookbook, used with permission.
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