Serves 2-4
1 medium onion, chopped
4 cloves garlic, minced
1 tablespoon olive oil
1 cup hot water
1/2 teaspoon curry powder
1 tablespoon fresh ginger, grated
1 cup natural peanut butter (or other nut butter; try cashew!)
3 tablespoons Braggs or soy sauce
1 tablespoon sesame oil
Dash of cayenne pepper
In a medium saucepan, sauté the onions and garlic in oil until the onions are translucent. Stir in the water, curry, ginger, nut butter, Braggs, sesame oil and cayenne. Whisk or stir together until smooth. Simmer for 5-7 minutes on medium-high heat, stirring often.
Serve over noodles, stir-fries or steamed vegetables.
Recipe courtesy of Sarah Kramer, author of How it All Vegan!, The Garden of Vegan, and La Dolce Vegan.
For even more vegetarian recipes, check out VegRecipes.org.
