Veggie Curry and rice

1 c. diced carrots
1 onion, diced
1/2 c. each green, red or yellow peppers
2 cloves garlic
Simmer veggies in small amount of water with 1 T. curry powder for 5 minutes, then add 4-5 small zucchni diced small.

Then add 1c. tomato sauce, 2 T. soy sauce, 2 T. peanut butter, 1/2 t. salt, 1/2 c. fresh cilantro, 1/2 c. cooked garbonzo beans or lentils (opt.), 1 c. frozen peas. Heat and serve over rice.