A yummy, versatile peanut sauce. I found this recipe on the Munchies website where they describe it as a Pad Thai with more frequent flyer miles. I love anything on that spectrum so gave it a go, and have been making it regularly ever since.
This is a large recipe that makes two batches. I always make the whole thing and then save half for a future dinner.
Here I have included just the sauce recipe – you can decide what you want to use it with. It is very creamy, so I recommend adding some ginger to whatever you cook, and lots of spring onions and herbs, with chili oil or hot sauce if you like spice.
1 tbsp olive oil
1 tsp raw cumin seeds
2 small white onions, finely chopped
2 small carrots, finely chopped
1 rib celery, finely chopped
1 clove garlic, minced
1 fresh red chili, minced
1 plum tomato, finely chopped
2 tbsp tomato puree
juice of one lemon
1 bay leaf
750ml vegetable stock
250g crunchy natural peanut butter
In a large heavy bottomed pot, heat the olive oil.
Add the cumin seeds and allow to fry for about a minute, until they release their fragrance. Add the carrot, onion, chili and celery and cook until softened. Season with salt. Add the garlic, tomato puree, tomato, bay leaf, peanut butter and vegetable stock. Leave to simmer for 15 minutes, stirring occasionally to prevent sticking.
Put into a preheated blender and blend until smooth.