What's Cooking @ HEPL Ep. 14

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter has less saturated fat while sunflower seed butter is nut-free.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while evaporated milk is less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often cheaper.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is more affordable.

Boil 3 cups of raw peanuts in water with 1 teaspoon of salt for 25 minutes.

In a food processor, grind 1 cup of roasted unsalted peanuts until as fine a powder as possible.

Toast coriander seeds on the stove for 2 minutes, then grind them in a spice grinder, coffee grinder, or mortar and pestle.

Heat 2 tablespoons of canola oil in a pan over medium heat until shimmering.

Add 2 teaspoons of cumin and cook until fragrant, about 10 seconds.

Add 1 and 3/4 cups of red onion and cook for 15 minutes over medium heat.

Drain the boiled peanuts, reserving 1 and 1/2 cups of the cooking liquid.

Add 1 teaspoon of garam masala, 1/2 teaspoon of turmeric, and 1/2 teaspoon of cayenne pepper to the pan, cooking for about 2 minutes until it darkens.

Add the ground peanuts to the pan and cook for 1 minute, stirring constantly.

Pour in 1/2 cup of coconut milk and the reserved 1 and 1/2 cups of liquid from the boiled peanuts, cooking for 5-7 minutes until it thickens into a gravy-like sauce.

Add the boiled peanuts, 2 teaspoons of lime juice, 1/2 teaspoon of light brown sugar, and 1 teaspoon of salt to the pan, stirring to combine.

Cover and simmer for 5 more minutes.

Turn off the heat and let sit covered for another 5-6 minutes to thicken and meld flavors.

Serve with rice or flatbread, garnished with cilantro and serrano pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens