We all have them, our go-to-meals when our fridge stock is looking pretty sad. My go-to generally looks something like this Japanese Miso and Soba Noodle Soup, but for my roomie Sami its peanut satay! This Simple Peanut Sauce goes great with so many dishes – in the summer put it on a Tofu Salad Bowl, in the cooler months I like it on this classic Indonesian style dish, also known as Gado Gado, served with steamed seasonal vegetables and hard boiled eggs. Thanks for the awesome recipe Sami!
“Gado Gado is a traditional Indonesian dish of steamed vegetables, tempeh, hard boiled eggs and is served with a delicious peanut sauce on top of steamed rice.”
I discussed the health benefits of peanut butter in my previous post No Bake 100 Calorie Peanut Butter Energy Balls. It is a great source of protein and monounsaturated fats, and this household staple also contains micro-nutrients including Vitamin E, Vitamin B3, as well as iron, magnesium, potassium, copper and calcium. As with most peanut butter recipes you can substitute in another nut butter, such as almond butter, brazil nut butter or cashew butter. They all have similar nutritional benefits and all offer their own unique, nutty taste. This recipe will stay good in the fridge for a few days and a great way to use up leftovers is as a dip for cut up raw carrots and cauliflower.
Simple Peanut Sauce Indonesian Style
- 4 eggs free-range
- 1 small head cauliflower
- 1 small head broccoli
- 2 medium carrots
For the Peanut Sauce
- 1 tbsp olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1/2 cup peanut butter natural
- 1/4 cup honey
- 0.5 tbsp curry powder
- 1 tsp seeded mustard
- 3/4 cup organic vegetable stock + 1/4 cup extra
- salt and pepper to taste to taste
- steamed rice optional
- crushed peanuts optional
- Start by putting the eggs on to boil. My method for hard boil eggs is to first place the eggs in a saucepan and cover with tap water. Place on medium high heat and bring to a boil. Let boil for about 3 minutes. Turn off the heat and let the eggs sit in the boiled water, covered,, for a further 5 minutes for a medium boiled egg. Drain the water and run the eggs under cool water to stop the cooking process. Set aside.
- Next prepare the vegetables by washing them and cutting them up into bit sized pieces. Place in a steamer and let steam for about 5 minutes or until just tender.
- While the vegetables are cooking, heat the oil in a saucepan over medium-high heat. Add the onion and cook for about 3 minutes, stirring regularly. Add the garlic and curry powder and let fry for about 30 seconds. Add the 3/4 cup of vegetable stock or water, peanut butter, honey and seeded mustard and stir to combine. Once the mixture has boiled and is well combined, assess the consistency of the sauce. If you would prefer a more runny sauce add the remaning vegetable stock or water. Season to taste.
- Shell the boiled eggs and slice each egg into 4 sections. Divide the rice if using into 4 bowls, top with vegetables, peanut sauce and one boiled egg per bowl. Optional to sprinkled with crushed peanuts.
Replace the refined carbohydrate: Serve it with brown rice, black rice or quinoa.
Make it nut free: Use tahini or sunflower seed butter in place of peanut butter. Nutrition Analysis done with no eggs.
Rachel Dickens, The Conscious Dietitian, is a Registered Dietitian and Certified Diabetes Educator. She graduated with her Masters in Nutrition and Dietetics in 2010 from Griffith University. She strives to provide evidence-based nutrition information with a focus on plant-based nutrition, and share some of her favourite seasonal recipes and sustainable eating tips.