| Ingredients: 1 Tablespoon(s) oil, olive 1/2 Teaspoon(s) cumin seeds 1/2 onion, white 1/2 Cup(s) chopped carrot 1 chopped plum tomatoes 1/4 Clove(s) diced celery 1 Clove(s) minced garlic 1 bay leaves 1/4 Cup(s) chopped cilantro 1 mince chili, bird's eye 1 Teaspoon(s) Sea salt 2 Tablespoon(s) lemon juice 1 Cup(s) peanut butter 4 Cup(s) vegetable stock |
Directions:
Heat the oil in a 4-quart pot over medium heat, add the cumin, and fry for 1 minute, stirring constantly. The cumin will become very aromatic and a few shades darker. Add the onion, carrots, tomato, celery, garlic, bay leaf, cilantro, chile, salt, and lemon juice, stirring to coat the vegetables in the toasted cumin oil. SauteĢ until the vegetables soften, about 5 minutes. Stir in the tomato paste and cook for 2 minutes. Once the tomato paste is incorporated, add the peanut butter and cook until the oil separates from the peanut butter, about 5 minutes. Add the stock and stir, making sure to bring up all of the tomato paste and peanut butter from the bottom of the pot so it is well blended. Increase the heat to medium-high to bring the sauce to a simmer. Cook, stirring, for 45 minutes. Remove bay leaf. Using an immersion blender, puree the sauce in the pot until smooth. Season with salt to taste. |