Creamy 'satay' spinach

Ingredients for the peanut butter

• 1 cup peanuts

• Sesame oil

• Salt

• Dairy free milk (almond-, rice-, soy-, etc)

Ingredients for the sauce

• 1 onion

• 1 small carrot

• 3 cloves garlic

• 1/2 inch ginger root

• Chilli, to taste

• Cauliflower

• Broccoli

• Spinach (or silverbeet)

• 1 stock cube

• Water

• Vegetable oil for frying

• Pasta, rice noodles or rice for serving

Materials

• Mortar & pestle, stick-mixer or food-processor

Preparation

Start with making the peanut butter by grinding up the peanuts. Choose whichever kitchen tool you have. I usually start in the mortar & pestle and then finish it off with the stick-mixer. Keep blending it until it starts to look like peanut butter, you might want to add some (sesame) oil to make it smoother. Then add a splash of milk (the milk is essential here) and a pinch of salt; it should look white and creamy now.

Chop all vegetables reasonably fine. Heat some oil in a frying pan and add the onions and carrots, fry for a few minutes. Then add garlic, ginger, chilli and cauliflower. After a few minutes, add the broccoli and fry everything until it's nearly cooked. Then add the spinach or silverbeet, a stock cube, the peanut butter and a splash of water to give it a nice sauce-like consistency. Cook just long enough so that the spinach is cooked.

Serve with pasta, thick rice noodles or rice.

Submitted by Lonneke