This comforting dish features a creamy, savory peanut sauce simmered with tomatoes, onions, and warm spices like allspice and thyme. It is served alongside crispy fried plantains and tender sauted carrots and green beans. The combination of crunchy plantains, soft vegetables, and the rich, nutty sauce creates a satisfying balance of textures and flavors. Perfect for a hearty vegetarian dinner or as a flavorful side dish for family gatherings, this recipe brings international flavors to your table using simple, accessible ingredients.
Vegetables With Peanut Sauce
Description
This comforting dish features a creamy, savory peanut sauce simmered with tomatoes, onions, and warm spices like allspice and thyme. It is served alongside crispy fried plantains and tender sauted carrots and green beans. The combination of crunchy plantains, soft vegetables, and the rich, nutty sauce creates a satisfying balance of textures and flavors. Perfect for a hearty vegetarian dinner or as a flavorful side dish for family gatherings, this recipe brings international flavors to your table using simple, accessible ingredients.Ingredients
Directions
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In a small saucepan, combine 1 cup of water and the peanut butter.
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Heat over medium heat, stirring constantly, and cook for 10 minutes until smooth and thickened. Set aside.
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Peel the plantains and slice them into thin sticks or chips.
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Heat peanut oil in a deep pan over medium-high heat. Fry the plantain slices until golden brown and crispy on both sides.
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Remove plantains and drain on paper towels.
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In the same saucepan used for the peanut mixture (or a clean one), heat 2 tablespoons of cooking oil over medium heat.
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Add the chopped onion and saut for 5 minutes until softened and translucent.
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Add the chopped tomatoes, tomato puree, green pepper, allspice, thyme, and the remaining 2 1/2 cups of water.
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Stir in the prepared peanut butter mixture.
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Bring the sauce to a simmer and cook for 20 minutes, stirring occasionally, until the flavors meld and the sauce thickens slightly.
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In a separate skillet, melt butter or margarine over medium heat.
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Add the carrot sticks and green beans, sauting for 15 minutes until tender-crisp.
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Serve the sauted vegetables and fried plantains on plates.
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Pour the hot peanut sauce over the vegetables and plantains.
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Garnish with sliced green onions before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 163.9kcal
- % Daily Value *
- Total Fat 13.4g21%
- Saturated Fat 2.3g12%
- Cholesterol 0.0mg0%
- Sodium 51.8mg3%
- Total Carbohydrate 9.3g4%
- Dietary Fiber 2.6g11%
- Sugars 5.1g
- Protein 4.2g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For heat: Add Scotch Bonnet pepper to taste. Start with a small amount as it is very spicy. You can also add 1/2 teaspoon of paprika for extra color and mild flavor.
Vegetables: You can substitute the carrots and green beans with other seasonal vegetables like bell peppers, zucchini, or cabbage.
Plantains: Ensure you use ripe yellow plantains for frying; green plantains are too starchy and not sweet enough for this preparation.
Storage: Store leftover sauce and vegetables separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if the sauce is too thick.
Vegan Option: Use margarine instead of butter to keep the recipe vegan.
