INGREDIENTS
1/2 cup (110g) of crushed peanuts
3 tbs crunchy peanut butter
1 whole red capsicum steamed and pureed
2 tbs coconut oil
1 tps ground chilli
juice of half fresh lime juice
1/2 can light coconut cream
2 tbs honey
1 tps low sodium soy sauce
1 tps ground cumin
2 tps crushed garlic
1 tps minced coriander
3 tbs balsamic vinegar
2 tps shredded coconut
1/2 onion finely chopped
METHOD
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heat a non-stick pan and add the coconut oil, chilli, garlic, onion, cumin and minced coriander
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allow the onion to start to cook: this should caramelise the ingredients.
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add the purred capsicum, peanut butter, lime juice, honey, soy sauce, balsamic vinegar, coconut and peanuts, and stir until combined. This will form a thick paste.
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add the coconut cream and lower the heat. Depending on the thickness, you may want to add a little water.
Recipe – The Bod
