Peanut Butter Veggie Sauce

prep time:: 20 minutes
cook time:: 60 minutes
total time:: 80 minutes

A lot

Robyn Carter

ingredients

3 large sweet potatoes
1 butternut squash
1 eggplant
1 bell pepper
3 or 4 carrots
1 onion
4 or 5 cloves of garlic
3 tomatoes
1 T. ginger (fresh or ground)
dash of curry
salt and pepper
2 c. of vegetable or chicken broth
1/2 jar of creamy peanut butter
1 c. water

directions

1
Cut all vegetables up into cubes and throw them into a big pot with chicken/vegetable broth and some water. Cook veggies down on medium/high heat until you can mash them together (about 45 minutes). Add in salt, pepper, ginger, curry, maybe some more water (you don’t want the sauce to be too thick so it’s burning on the bottom). When you have mashed all the veggies together and you have a thick sauce, add in half a jar of creamy peanut butter. Stir in the peanut butter until sauce is all one consistency. Cook on low for another 10 minutes or so.
2
Serve over rice or quinoa.

notes

Robyn says: I don't measure ingredients while cooking. I cook by doing a lot of tasting and trial and error...so you may tweak this recipe to your own tastes. I guessed on proportions.

Source: Robyn