Creamy Thai Vegetable Curry
Indulge in the vibrant flavors of Thailand with this Creamy Thai Vegetable Curry. Packed with nutritious vegetables like carrots, zucchini, and bell peppers, and enriched with protein from chickpeas or lentils, this dish presents a harmonious blend of textures and tastes. The creamy base, made from a mix of peanut butter, tomato sauce, and aromatic spices, will leave you feeling satisfied while still being a healthy choice. Whether you're aiming to lose weight, lower cholesterol, or simply enjoy a hearty meal, this dish is perfect for sharing with family and friends. Enjoy warm over a bed of fluffy rice for a comforting and wholesome experience that you'll want to make again and again!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Carrot
1 cup (diced)
Onion
1 (diced)
Green Bell Pepper
1/2 cup (diced)
Red Bell Pepper
1/2 cup (diced)
Garlic Cloves
2 (minced)
Zucchini
4-5 small (diced small)
Tomato Sauce
1 cup
Peanut Butter
2 tablespoons
Braggs Liquid Aminos or Soy Sauce
2 tablespoons
Curry Powder
1 tablespoon
Garbanzo Beans or Lentils
1 cup (cooked)
Frozen Peas
1 cup
Salt
to taste
Cooked Rice
as needed (for serving)
Fresh Cilantro
1/2 cup (optional, for garnish)
Instructions
1
In a large kettle, combine diced carrots, onion, green and red bell peppers, and minced garlic. Add a small amount of water and curry powder. Simmer on medium heat for about 5 minutes, stirring occasionally until the vegetables are tender.
2
Introduce the diced zucchini into the pot, cover, and allow to simmer for an additional 5 minutes or until the zucchini is softened.
3
While the zucchini cooks, prepare the creamy sauce. In a blender, combine tomato sauce, peanut butter, Braggs liquid aminos (or soy sauce), and curry powder. Blend until smooth and creamy.
4
Once the vegetables are tender, pour the blended sauce over the vegetable mixture. Gently stir in the cooked chickpeas or lentils, and frozen peas. Heat through for about 5 minutes, allowing the flavors to meld, and adjust salt to taste.
5
Serve warm over cooked rice, and garnish with fresh cilantro if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Thai Vegetable Curry?
It is a nutritious, plant-based dish featuring a blend of Thai-inspired spices, peanut butter, and various vegetables like carrots and zucchini.
Is this Thai vegetable curry recipe vegetarian?
Yes, the recipe is entirely vegetarian and can be made vegan depending on your choice of ingredients.
What vegetables are included in this curry?
The dish includes diced carrots, onions, green bell peppers, red bell peppers, zucchini, and frozen peas.
What provides the protein in this recipe?
The protein comes from one cup of cooked garbanzo beans (chickpeas) or lentils.
How is the creamy sauce made?
The sauce is created by blending tomato sauce, peanut butter, Braggs liquid aminos or soy sauce, and curry powder until smooth.
Is this recipe gluten-free?
Yes, it is tagged as gluten-free, provided you use Braggs liquid aminos or a certified gluten-free soy sauce.
How much curry powder do I need?
The recipe calls for one tablespoon of curry powder, divided between the sautéing vegetables and the blended sauce.
Can I use lentils instead of chickpeas?
Yes, the recipe specifically allows for either cooked garbanzo beans or lentils as the primary protein source.
What is the recommended serving suggestion?
The curry is best served warm over a bed of fluffy cooked rice.
What garnish works well with this dish?
Fresh cilantro is recommended as an optional garnish for added flavor and color.
How long does it take to cook the vegetables?
The initial vegetables simmer for 5 minutes, followed by an additional 5 minutes once the zucchini is added.
Does this recipe help with weight loss?
According to the description, this dish is a healthy choice for those aiming to lose weight or lower cholesterol.
How many zucchinis are required?
You will need 4 to 5 small zucchinis, diced small.
Can I use soy sauce instead of Braggs Liquid Aminos?
Yes, soy sauce is a suitable substitute for Braggs Liquid Aminos in this recipe.
What heat setting should be used?
The vegetables should be simmered on medium heat.
When do I add the frozen peas?
The frozen peas are stirred in along with the cooked chickpeas or lentils after the sauce has been added.
How much peanut butter is used?
The recipe requires two tablespoons of peanut butter to create the creamy base.
Do I need a blender for this recipe?
Yes, a blender is used to combine the sauce ingredients to ensure a smooth and creamy texture.
How much garlic is in the curry?
The recipe uses two minced garlic cloves.
Is there salt in the recipe?
Yes, salt is added at the end to adjust the flavor to your preference.
What type of bell peppers are used?
The recipe uses a combination of half a cup each of green and red bell peppers.
How long does the final mixture cook?
After adding the sauce and proteins, heat the mixture for about 5 minutes to allow flavors to meld.
Is this a comfort food?
Yes, the recipe is tagged as comfort food because of its hearty and warming nature.
What is the base of the sauce?
The base is a combination of tomato sauce and peanut butter.
Can I use other beans?
While the recipe suggests chickpeas or lentils, you could experiment with other legumes if desired.
Is this dish healthy?
Yes, it is described as a nutritious meal packed with vegetables and healthy proteins.
How many steps are in the instructions?
The recipe consists of five clear steps, from sautéing vegetables to serving.
Can this be made vegan?
The recipe is tagged as having a vegan option, as its main ingredients are plant-based.
What kind of rice should I use?
The recipe suggests fluffy rice; Jasmine or Basmati are common choices for Thai curries.
How much tomato sauce is needed?
You will need one cup of tomato sauce for the creamy sauce blend.