A delightful Thai-inspired curry featuring a medley of vegetables and a rich, creamy sauce.
In a kettle, combine the diced carrots, chopped onion, sliced bell peppers, and minced garlic with a splash of water and the curry powder.
Stir frequently to prevent sticking and ensure even cooking.
Simmer the mixture over medium heat for about 5 minutes until the vegetables start to soften.
Cover the kettle to retain moisture and cook the vegetables evenly.
Add the cubed zucchini to the kettle, cover, and continue to simmer for another 5 minutes.
Cut the zucchini into uniform cubes for consistent cooking.
In a blender, combine the tomato sauce, peanut butter, and a pinch of salt. Blend until smooth.
You can add a splash of water if the mixture is too thick to blend.
Pour the blended sauce into the kettle with the vegetables, then add the cooked garbanzo beans and lentils.
Stir gently to combine all ingredients and coat the vegetables evenly with the sauce.
Heat the curry mixture thoroughly over medium heat, stirring occasionally.
Taste and adjust seasoning if needed, adding more salt or curry powder to your preference.
Serve the curry over steamed rice and garnish with chopped fresh cilantro.
For a vibrant presentation, sprinkle additional cilantro and a dash of curry powder on top.
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