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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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Keyword: coconut milk, peanut butter
Servings: 4 people

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)

Instructions

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

Notes

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