OMG My Favorite Curried Peanut Sauce/Favorite Dinner Recipe
This has become my go-to recipe. I probably make it every other week - it is THAT GOOD! It is from the cook book "Isa Does It - Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week."
Photo taken from the recipe book.
Isa describes it as " The peanut sauce of the gods; a gingery peanut sauce with curry powder that will have you licking the spoon, then licking the plate, and once everything is totally gone, sniffing around your kitchen like an addict wondering if maybe you spilled a little somewhere."
I make it with either brown rice or quinoa, and fried/cubed tofu if i have block in the fridge. Each time I make it, I serve it over different steamed veggies. Last night was broccolini , cauliflower and carrots. Other nights, steamed kale and spinach. My favorite might have to be bok choy, cremini mushrooms and grilled asparagus. I usually top it off with diced tomatoes and cilantro.
My best friend Kim, lectures me to only give her recipes that are EXACT. "Don't tell me a little of this, or a range of Tbsp's, I NEED Exact!!" So if you are like Kim, just go with the smaller of the two in the ranges below :) I like it BURSTING with flavor so usually go with the greater of amounts.
2 tsp olive oil
1-2 Tbsp minced fresh ginger
3-6 cloves garlic, minced
1 Cup water
1/2-1 cup of peanut butter
2-3 Teaspoons curry powder
2 Tbsp rice vinegar
2 Tbsp Tamari
1 tsp sambal or sriracha
(I omit the 2 Tbsp of agave - but if you like things sweeter you may want to add it)
Sauté the ginger and garlic for 30 seconds, then add the water. Once the water is warm, add the rest of the ingredients. Once the peanut butter is blended through and melted down, cook for about 5 minutes.
I love using the leftovers in a seaweed or collard greens wrap for lunch the next day - YUMMY!