Hey folks! This recipe is my own variation on a satay sauce. It is less coconutty, more peanutty. And I love it. As does my family. It’s fantastic with brown rice, which I tend to find doesn’t bloat me out as much as white rice. Anyway, I don’t even think this should be compared to a satay sauce. But it’s what my family has called it for about a year now, so the name has kind of stuck. This is a fairly simple recipe to make, and you would more than likely have the ingredients on hand, as the garam masala can be omitted from the recipe without the flavour being impacted. Anyway, I hope you enjoy this as much as my family do.
Ingredients (Serves 2):
- Plenty of vegetables, especially if you are making a vegan version, chopped and diced in whatever way you fancy!
- Garam masala
- Garlic powder
- Freshly chopped coriander
- Sesame oil, for frying
- 3 tbsps peanut butter
- 2 tbsps tomato ketchup
- 3 tbsps sweet chilli sauce
- 2 tbsps soy sauce
- 2 garlic cloves, finely chopped
- 1 onion, chopped into large chunks
- Add the vegetables to a wok, frying in the sesame oil and shaking with garlic powder and garam masala.
- Saute until cooked, until the onion is translucent and the garlic fragrant.
- Mix the peanut butter, tomato sauce, soy sauce, chilli sauce and a shake of garam masala together with some cold water, in order to thin out the sauce. Don’t worry if it is a bit watery, it will thin out when bubbling.
- Add the sauce to the sauteed veg and.
- Cook on a high heat until the sauce starts bubbling and simmer for a few minutes until it has reduced down.
- Serve with brown rice and some freshly chopped coriander.