West African Peanut Sauce Veggie Challenge
Peanut butter and veggies. What more could a fitblr ask for? And to boot: gluten free, vegan, and no refined sugar!
Here’s the deal: we’re going to break out of your you normal, boring eating routine, okay? Below is a recipe to an amazing peanut curry sauce. It’s easy to make, unique, cheap, and taste delicious on everything.
- Make the sauce.
- Put it on 3 different vegetables you haven’t eaten in a while.
- Throw it on top of some brown rice or quinoa!
I put it on cauliflower, carrots, and eggplant.
Other awesome options include: bell peppers, kale, brussels sprouts, broccoli, cabbage, squash, zucchini, asparagus, leeks, parsnips, pumpkin, sweet potato, peas, string beans, mushrooms, edamame, celery, or whatever else is hiding in your pantry.
All vegetables have different benefits. Why are stuck eating the same five things??
Here’s the recipe:
- Take your veggies and bake them at about 350*F. You’ll want to do this for at least half an hour, until you can poke through ‘em with a fork. Some olive oil on top might help.
- Saute a finely chopped onion and some finely chopped garlic in peanut oil until the onion is transparent.
- Add about 3/4 cup of tomato sauce (or really, even a few mashed up tomotos.)
- Once that’s all cooked together, add about 1/3 cup peanut butter. If you’re using the unsalted type, you can throw in a splash of ammino acids or soy sauce.
- Mix in a tiny bit of water until you get a good consistency, like a thick sauce. You may also need to add some more at the end, as the peanut butter has a tend to get really thick really fast.
- Add in 2tsp nutmeg, 2tsp ginger, and 2Tbsp curry powder.
- Cook for another few minutes, adding water if it gets too thick.
Throw it over vegetables and brown rice or quinoa, and enjoy!!