Vegetables with Peanut Sauce
Yield
4 servingsPrep
20 minCook
50 minReady
70 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| The sauce | |||
| 3 ½ | cups |
water
|
|
| 3 | tablespoons |
peanut butter
natural |
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | medium |
onions
chopped |
|
| 4 | medium |
tomatoes
peeled, chopped |
|
| 1 | tablespoon |
tomato purée (passata)
|
|
| ½ | each |
green bell peppers
|
|
| ½ | teaspoon |
allspice
|
|
| ¼ | teaspoon |
thyme
|
*
|
| 1 | x |
scotch bonnet chile peppers
to taste |
* |
| ½ | 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 |
|
| ½ | pound |
green beans
trimmed |
|
| 1 | medium |
onions
sliced |
|
| 1 | x |
scallions, spring or green onions
to garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| The sauce | |||
| 828 | ml |
water
|
|
| 45 | ml |
peanut butter
natural |
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | medium |
onions
chopped |
|
| 4 | medium |
tomatoes
peeled, chopped |
|
| 15 | ml |
tomato purée (passata)
|
|
| 0.5 | each |
green bell peppers
|
|
| 2.5 | ml |
allspice
|
|
| 1.3 | ml |
thyme
|
*
|
| 1 | x |
scotch bonnet chile peppers
to taste |
* |
| 2.5 | ml |
paprika
|
|
| 1 | each |
vegetable stock cubes
crumbled |
*
|
| The vegetables | |||
| 2 | each |
plantains
yellow |
* |
| 1 | x |
peanut oil
for frying |
*
|
| 15 | ml |
butter
|
|
| 2 | each |
carrots
cut lengthwise, then into thin sticks |
|
| 226.8 | g |
green beans
trimmed |
|
| 1 | medium |
onions
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 (2½ 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.
