Recipe name: Rice with African Peanut Sauce
Source: no idea
Cookbook date: October 30
3 cups brown rice, cooked
1 1/2 tsp canola oil
1 medium yellow onion, minced
2 cloves garlic, minced
2 tsp curry powder
1/2 tsp ground coriander
1 20 oz can crushed tomatoes
1/2 tsp salt
1/8 tsp crushed red pepper flakes
1/8 tsp Tabasco sauce
2 tbsp peanut butter
1/4 cup roasted peanuts, roughly chopped
Heat the oil in a heavy bottomed pot. Saute the onion and garlic in the oil until the onion is soft and golden.
Add the curry powder and coriander, then cook for 1 minute more.
Pour in the tomatoes, then stir in the salt, crushed pepper flakes, and Tabasco. Cover and simmer over low heat for 15 minutes.
Stir in the peanut butter and peanuts. Cook for about 5 minutes more. Stir frequently so that the sauce at the bottom of the pot doesn't overcook. The sauce is done when it thickens. Serve the sauce over rice.
Once again, I forgot to take a picture. Tim and I have made this dish twice, I think, and we have loved it both times. It has such a different, yet totally yummy flavor. I'm always well-pleased to find a vegetarian dish that holds it own and doesn't make me think that I'm just eating large quantities of a side dish.
This would also be good with some sort of flat bread. If you try this out, let me know what you think!