Spicy Peanut Butter and Spinach Sauce
Recipe by Dietitian Despina Ioannou
INGREDIENTS
- • 1 Vegetable stock cube
- • 4 cups hot water
- • 1 large (180-200g) red onion, diced
- • 2-3 cloves garlic, finely chopped (approx. 10g)
- • 2-3 tablespoons (30-40g) fresh ginger, finely chopped
- • 6 tablespoons (100g) peanut butter
- • 1 package (70g) tomato paste
- • 3-4 cups (160g) spinach, roughly chopped by hand
- • 2-3 tablespoons vinegar
- • 1 pinch chili flakes (boukovo)
- • Salt and pepper
- • Fresh coriander for garnish, finely chopped
- • 4 cups cooked brown rice for serving
METHOD
- 1. Place the hot water and the stock cube in a saucepan over medium heat until the cube dissolves. Add the onion, ginger, and garlic. Cover the saucepan and let them boil for 15 minutes.
- 2. In a heatproof bowl, mix the peanut butter, tomato paste, vinegar, and chili flakes. Add a little broth from the saucepan and thin it out. Pour this mixture into the saucepan. Add the spinach and let it simmer for 20-25 minutes uncovered. Season with salt and pepper.
- 3. When the volume of the soup/sauce has reduced to 2/3 or 1/2, and it has achieved a creamy texture (thicker than soup, thinner than a heavy sauce), serve with rice and chopped fresh coriander.
