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Peanut Butter Sauce with Vegetables & Coconut Milk

With just a handful of ingredients, it’s a quick and delicious peanut butter sauce to elevate your favorite bowls, noodles, or rice dishes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Course
Ingredients Method Notes

Ingredients
  

Sauce
  • 1 onion / leak
  • 6 garlic gloves
  • 1 tsp fresh ginger (or powder)
  • 2 tbsp peanut butter
  • 1 can coconut milk
  • 3 tbsp coconut aminos
  • 1 tbsp lime juice
  • 1 tsp chili flakes
  • 1 red bell pepper
  • 2 small carrots
  • 1 cup cauliflower (or broccoli)
  • 1 can chickpeas (or lentils)

Method
 

  1. Chop the onion (or leek) and mince the garlic cloves.
  2. Heat a pan over medium heat with a bit of oil, and sauté the onion (or leek) until translucent, about 3–4 minutes.
  3. Add the garlic and cook for another minute until fragrant.
  4. Add the chopped red bell pepper and carrot and cook for 2–3 minutes until it begins to soften.
  5. Stir in the ginger, peanut butter, coconut milk, and coconut aminos, mixing well until smooth.
  6. Add the cauliflower (or broccoli) and chickpeas (or lentils), stirring to coat everything in the sauce.
  7. Sprinkle in the chili flakes, adjusting to your spice preference.
  8. Let the sauce simmer on low heat for about 15–20 minutes, until the vegetables are tender.
  9. Finally, stir in the lime juice.
  10. Serve warm over rice, buckwheat, noodles, or with your favorite sides.

Notes

Serving: I like to serve with buckwheat and lentil porridge.