Vegetables with Peanut Sauce

70 minutes Prep: 20 minutes Cook: 50 minutes

302 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients


The sauce
3 1/2	cups	water
3	tablespoons	peanut butter	natural
2	tablespoons	vegetable oil
1	medium	onion	chopped
4	medium	tomatoes	peeled, chopped
1	tablespoon	tomato puree
1/2	each	green bell pepper
1/2	teaspoon	allspice
1/4	teaspoon	thyme
1	x	scotch bonnet chile peppers	to taste
1/2	teaspoon	paprika
1	each	vegetable stock cubes	crumbled

The vegetables
2	each	plantains	yellow
1	x	peanut oil	for frying
1	tablespoon	butter
2	each	carrots	cut lengthwise, then into thin sticks
1/2	pound	green beans	trimmed
1	medium	onion	sliced
1	x	scallions, spring or green onions	to garnish

Directions

SAUCE: Heat 1 cup of the water and add peanut butter, stir and allow to cook for 10 minutes, stirring to prevent sticking, then set aside.

Put the oil into the saucepan, then add the onions and cook for 5 minutes together.

Add all the other sauce ingredients, and the rest of the water (2 1/2 cups) and the peanut sauce.

Stir well and simmer for 20 minutes.

VEGETABLES: Peel the plantain, and slice and fry in hot oil until brownish on both sides.

Drain on paper towels.

Put the butter (or margarine) into a pan, on a moderate heat, sauté the carrots, beans and onions for 15 minutes, then serve the vegetables onto plates with the plantains, pour the sauce over the vegetables and garnish with green onions.

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Nutrition Facts

Serving Size 526g

Amount per Serving

Calories 302 65% of calories from fat

	% Daily Value*
Total Fat 22.0g	34%
Saturated Fat 5.0g	26%
Trans Fat 0.0g
Cholesterol 8mg	3%
Sodium 173mg	7%
Total Carbohydrate 23.0g	8%
Dietary Fiber 7.0g	28%
Sugars 11.0g
Protein 9.0g	19%