This dish was inspired by the Asian cuisine, but the actual reason that lead to it’s development was the fact that I had bought a way to big jar of peanut butter. Sometimes I just forget the ‘Never go grocery shopping when you are hungry’ rule, and things like this are the result of it… But otherwise, who knows if I had ever created this dish? So I guess there’s worse than getting a little shopping druggy ;-). You need:
- 100g basmati rice
- 1 yellow ball pepper
- 2 carrots
- 100g of sugar snaps
- 1 red chili pepper
- 250ml of tomato passata
- 3 tablespoons of peanut butter (make sure you use one without sugar)
- 2-3 tablespoons of soya sauce
- almond oil
Cook the basmati rice according to the instructions on the package. Clean the vegetables and cut the carrots in slices, the ball pepper in bite sized cubes and the chili pepper in very thin slices. If you want a less spicy dish, remove the seeds from the chili pepper, otherwise use them in the same way as the chili pepper slices. Heat some oil in a large pot and gently roast the chili pepper, carrots and ball pepper for about 5 minutes. Deglaze with the soya sauce and add the tomato passata. Bring to boil, add the sugar snaps and melt in the peanut butter. Boil for another 2 minutes, then season to taste with salt and soya sauce. Serve with the rice.
Note: This dish serves 2-3 people.