Vegetables in Peanut and Chili Sauce Recipe

Vegetables in Peanut and Chili Sauce Recipes

Ingredients :

1 tbsp palm or vegetable oil

1 onion, chopped

2 garlic cloves, crushed

14 oz can tomatoes, pureed

3 tbsp smooth peanut butter, preferably unsalted

3.5 cups water

1 tsp dried thyme

1 green chili, seeded and chopped

1 vegetable stock cube

1/2 tsp ground allspice

2 carrots

4 oz white cabbage

6 oz okra

1/2 red pepper

2/3 cup vegetable stock


Method :

Heat the oil in a large saucepan and fry the onion and garlic over a moderate heat for 5 minutes, stirring frequently. Add the tomatoes and peanut butter and stir well. Stir in the water, thyme, chili, stock cube, allspice and a little salt. Bring to the boil and then simmer gently, uncovered for about 35 minutes. Cut the carrots into sticks, slice the cabbage, top and tail the okra and seed and slice the red pepper. Place the vegetables in a saucepan with the stock, bring to the boil and cook until tender but still with a little "bite". Drain the vegetables and place in a warmed serving dish. Pour the sauce over the top and serve.

Serves 4

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