Vegetables in Peanut and Chili Sauce

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Vegetables in Peanut and Chili Sauce

 

1 tbsp. palm or vegetable oil

1 onion, chopped

2 garlic cloves, crushed

14 oz. can tomatoes, pureed

3 tbsps. smooth peanut butter, preferably unsalted

3 1/2 cups water

1 tsp. dried thyme

1 green chili, seeded and chopped

1 vegetable stock cube

1/2 tsp. ground allspice

2 carrots

4 ozs. white cabbage

6 ozs. okra

1/2 red pepper

2/3 cup vegetable stock

salt

 

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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