Vegetables with Peanut Sauce

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Vegetables with Peanut Sauce

 

 

500 g (17 1/2 oz) unpeeled potatoes , halved

1 Lebanese cucumber

750 g (26 1/2 oz) prepared mixed green vegetables (like green

beans, sugar snap peas and broccoli)

2 medium carrots, peeled, cut into thin strips

2 red capsicums (bell peppers), seeded, membrane removed, sliced

200 g (7 oz) mung bean sprouts

 

Peanut Sauce:

 

4 tsp macadamia oil

1 medium brown (yellow) onion

2 garlic cloves, crushed

1 small fresh red chilli, de-seeded, thinly sliced

2/3 cup crushed peanuts

8 tsp crunchy peanut butter

2 large ripe tomatoes, finely diced

1/2 cup coconut milk

4 tsp GF soy sauce

8 tsp fresh lime juice

 

 

1. To make the sauce, heat macadamia oil in a saucepan over low heat.

Add the onion, garlic and chilli and cook for 3 to 4 minutes, stirring

occasionally. Add the peanuts, peanut butter, tomatoes, coconut milk

and soy sauce and bring to the boil. Cover and simmer over low heat,

stirring occasionally, for 20 minutes or until thick. Stir in lime

juice and set aside to cool.

 

2. Steam the potatoes over simmering water until tender. Run a

vegetable peeler down the length of the cucumber to form long ribbons.

 

3. Add enough water to a medium saucepan to fill to about 5 cm (2 " )

deep and bring to the boil. Add the prepared mixed vegetables one at a

time and boil each for 1 to 2 minutes or until tender crisp. Transfer

to a colander with a slotted spoon and refresh under cold running

water. Drain.

 

4. Arrange the potatoes, cucumber, green vegetables, carrots, capsicum

(bell pepper) and bean sprouts on a large platter or individual

serving plates. Pour the warm peanut sauce over and serve.

 

 

Serves 4.