Serves 6
45 min
African Peanut Sauce with Vegetables
Recipe GLPR3259fddfc1f333
A vibrant and hearty vegetable-based dish featuring a rich peanut sauce infused with warm spices. Tender cubed potatoes, eggplant, and colorful bell peppers are simmered together with aromatic garlic, onion, and tomato until soft and flavorful. The peanut sauce base brings depth and creaminess, while paprika and curry powder add warmth. This nourishing main course is naturally plant-based and becomes even more delicious the next day as flavors deepen and meld together.
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Ingredients
1 tablespoon vegetable oil
2 cloves garlic, minced
1 medium potato, peeled and cubed
1/2 white onion, minced
1 medium tomato, chopped
1 medium eggplant, peeled and cubed
1/2 green bell pepper, cubed
1/2 red bell pepper, cubed
1/2 yellow bell pepper, cubed
1/2 orange bell pepper, cubed
1 carrot, peeled and cubed
1 teaspoon paprika
1 teaspoon curry powder
1 vegetable stock cube
1 cup water
2 tablespoons natural peanut butter
Salt and pepper to taste
Fresh parsley for garnish (optional)
Directions
Heat the oil in a large pan over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the cubed potato to the pan and cook for 3-4 minutes, stirring occasionally, to lightly brown the potatoes.
Add the minced onion and sauté for 2 minutes until softened and translucent, then add the chopped tomato and cook for another 2 minutes.
Stir in the paprika, curry powder, and crumbled stock cube, mixing well to coat the vegetables with the spices.
Add the cubed eggplant, all the bell peppers, and the carrot to the pan. Stir everything together and cook for 2-3 minutes.
Pour in the water and bring the mixture to a simmer. Cook uncovered for about 10 minutes until the vegetables are nearly tender.
Stir in the peanut butter until fully incorporated and the sauce is smooth and creamy. Continue cooking for 5 minutes or until the vegetables are completely tender and the sauce has thickened to your desired consistency.
Taste the dish and adjust seasonings with salt and pepper as needed. Serve hot, garnished with fresh parsley if desired. This dish is even better the next day as the flavors continue to develop.
