Vegetables with Peanut Sauce

Name: Vegetables with Peanut Sauce
Total time: P1H10M
Yield: 4
Cuisine: Fusion
Ingredients: water; peanut butter; vegetable oil; onions; tomatoes; tomato purée (passata); green bell peppers; allspice; thyme; scotch bonnet chile peppers; paprika; vegetable stock cubes; plantains; peanut oil; butter; carrots; green beans; onions; scallions, spring or green onions

Submitted by patsy

YIELD

4 servings

PREP

20 min

COOK

50 min

READY

70 min

Ingredients

The sauce

3 ½

CUPS WATER

TABLESPOONS PEANUT BUTTER
natural

TABLESPOONS VEGETABLE OIL

MEDIUM ONIONS
chopped

MEDIUM TOMATOES
peeled, chopped

TABLESPOON TOMATO PURÉE (PASSATA)

EACH GREEN BELL PEPPERS

TEASPOON ALLSPICE

TEASPOON THYME *

X SCOTCH BONNET CHILE PEPPERS
to taste *

TEASPOON PAPRIKA

EACH VEGETABLE STOCK CUBES
crumbled *

The vegetables

EACH PLANTAINS
yellow *

X PEANUT OIL
for frying *

TABLESPOON BUTTER

EACH CARROTS
cut lengthwise, then into thin sticks

POUND GREEN BEANS
trimmed

MEDIUM ONIONS
sliced

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.