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Vegetables in Peanut and Chilli Sauce

ingredients

serves 4
15 ml (1 tbsp) palm or vegetable oil
1 onion, chopped
2 garlic cloves, crushed
400 g (14 oz) can tomatoes, pureed
45 ml (3 tbsp) smooth peanut butter, preferably unsalted
750 ml (1 1/4 pint) 3 2/3 cups water
5 ml (1 tsp) dried thyme
1 green chilli, seeded and chopped
1 vegetable stock cube
2.5 ml (1/2 tsp) ground allspice
2 carrots
115 g (4 oz) white cabbage
175 g (6 oz) okra
1/2 red pepper
150 ml (1/4 pint) 2/3 Cup vegetable stock
salt

method

1. Heat the oil in a large saucepan and fry the onion and garlic over a moderate heat for 5 minutes, stirring frequently. Add the tomatoes and peanut butter and stir well.

2. Stir in the water, thyme, chilli, stock cube, allspice and a little salt. Bring to the boil and then simmer
gently, uncovered for about 35 minutes.

3. Cut the carrots into sticks, slice the cabbage, top and tail the okra and seed and slice the red pepper.

4. Place the vegetables in a saucepan with the stock, bring to the boil and cook until tender but still with a
little "bite".

5. Drain the vegetables and place in a warmed serving dish. Pour the sauce over the top and serve.

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