I went a bit nuts on the veg front when I went shopping this week – there was so much different stuff I fancied buying, so last night it seemed to make a lot of sense to have a vegetarian dinner. What I made was a mish-mash of stuff, but actually turned out to be pretty tasty. Despite the long list of ingredients, it was also really quick to prepare, which can only be a bonus in my book.
My one piece of advice would be: don’t forget to put the rice on. We ended up having disappointing cous cous, because it’s quicker to cook than rice. Tonight we’re having the leftovers with added chicken and rice. Or at least, that’s the plan.
Aubergine and Mushroom in Fragrant Peanut Sauce
1-2 cloves garlic
Kaffir lime leaves
Toasted sesame oil
Crunchy peanut butter
Some kind of sweetener – honey, brown sugar or agave syrup
Fish sauce (omit if vegetarian)
Nuts (I used soy nuts)
- Chop all the veg into chunky pieces and place in a bowl. Peel the root ginger and garlic, grate on a microplane and add to the veg. Bruise the lemongrass, chop finely and add to the veg. Crumble in a couple of kaffir lime leaves, and sprinkle on a generous amount of cumin, coriander and ginger. Add a couple of spoons of sesame oil and stir really well to ensure everything is evenly distributed. Leave to marinade for a couple of hours.
- Heat a wok until it is really hot. Throw the veg into the pan and immediately turn down to a medium/low temperature. Stir fry for several minutes, until the aubergine is cooked in the middle. Cover the wok.
- In the marinade bowl, stir together a couple of heaped spoons of peanut butter with enough coconut milk to form a fairly thick sauce consistency. Add a teaspoon of your preferred sweetener and a good dash each of soy and fish sauce.
- Add the sauce to the veg and stir well. Once hot, adjust the sauce as required by adding more soy sauce, fish sauce or sugar. Cook for a few minutes for the sauce to reduce slightly.
- Stir through the nuts at the last minute, and serve on a bed of rice.