Adapted from http://www.taste.com.au/recipes/10208/vegetables+with+peanut+sauce?ref=c…
Ingredients
1 tbs macadamia oil
1 bunch shallots, chopped
2 garlic cloves, crushed
1 small fresh red chilli, de-seeded, thinly sliced
100g (2/3 cup) crushed peanuts
2 tbs crunchy peanut butter
2 large ripe tomatoes, finely diced
125mls (1/2 cup) light coconut milk
1 tbs salt-reduced Soy sauce
Method
Step 1
To make the sauce, heat macadamia oil in a saucepan over low heat. Add the onion, garlic and chilli and cook for 3-4 minutes, stirring occasionally. Add the peanuts, peanut butter, tomatoes, coconut milk and soy sauce and bring to the boil. Cover and simmer over low heat, stirring occasionally, for 20 minutes or until thick. Set aside to cool.