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Vegetables with peanut sauce
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Peanut sauce transforms picky eaters into veggie lovers.
Ingredients:
  • 500g unpeeled potatoes (like Kipfier or Desiree), halved
  • 750g prepared mixed green vegetables (like green beans, sugar snap peas and broccoli)
  • 2 medium carrots, peeled, cut into thin strips
  • 2 red capsicum, seeded, membrane removed, sliced
  • 200g mung bean sprouts
  • 18.40 gm macadamia oil 1 medium brown onion
  • 1 small fresh red chilli, de-seeded, thinly sliced
  • 100g (2/3 cup) crushed peanuts
  • 41.60 gm crunchy peanut butter
  • 2 large ripe tomatoes, finely diced
  • 125mls (1/2 cup) coconut milk
  • 21.00 gm salt-reduced Soy sauce
  • 42.00 gm fresh lime juice
Instructions:
  • Start by heating flavorful macadamia oil in a saucepan over gentle heat. Cook onion, garlic, and chili for 3-4 minutes, stirring occasionally. Introduce peanuts, peanut butter, tomatoes, coconut milk, and soy sauce to the pan and bring to a boil. Lower the heat, cover, and simmer for 20 minutes until the sauce thickens, stirring occasionally. Finish by adding lime juice and allowing the sauce to cool. Enjoy your delicious and aromatic sauce!
  • Steam the potatoes until soft over gently simmering water. Use a vegetable peeler to create long cucumber ribbons.
  • Fill a medium saucepan with water until it reaches about 5cm depth and bring to a boil. Add the mixed vegetables one by one and boil for 1-2 minutes until they are tender-crisp. Use a slotted spoon to transfer the vegetables to a colander, then rinse under cold water to cool them down. Drain well before using.
  • Place the potatoes, cucumber, green vegetables, carrots, capsicum, and bean sprouts elegantly on a platter or individual plates. Drizzle the luscious warm peanut sauce on top and serve promptly.

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