This is the vegetarian version of the Ghanian chicken dish that I cooked but was frustrated that I could not taste it (I am vegetarian) but suffered the Chief Taster making lots of enjoyment sounds eating his. So I made my own version, kept the sauce and the method the same but just added some veggies. If you like a satay sauce, you will love this! Spicy, creamy and nutty! I used cauliflower and eggplant as I love cauliflower and the eggplant absorbs the flavour (just like tofu) but you could mix it up with other veggies!
When using peanut butter, read the ingredients carefully as a lot can be packed with sugar. Best to buy one from a health food shop…Keep in natural and unprocessed as possible.
Half head cauliflower, cut into florets
1 eggplant (aubergine) cut into large chunks
1-inch piece of ginger, peeled and roughly chopped
2 cloves garlic, peeled and roughly chopped
1 onion, peeled and chopped
2 tblspn tomato puree
1tblspn coconut oil (or cooking oil of your choice)
1 tomato, roughly chopped
1 tin chopped tomatoes
2/3 cup peanut butter
1/2 tspn salt
1/2 tspn white pepper
2 red chillis, roughly chopped (I keep the seeds for this dish as I like the heat! Remove them if you want)
1 medium-size eggplant (aubergine) cut into large chunks
1 cup vegetable stock
- Place the ginger, garlic, red chillis, half the onion and tomato in a blender and blitz into a sauce.
- Heat the oil in large saucepan.
- On a medium heat, cook the sauce for 2- 3 minutes.
- Add the eggplant (auberine) and coat it thoroughly in the sauce and cook for 5 minutes.
- Add the tinned tomatoes, stock, tomato puree and cauliflower, salt and pepper. Bring to the boil, cover and simmer for 5 minutes.
- Add the peanut butter and cook for a further 15 minutes until the vegetables are cooked through.
- Eat and enjoy!