1 large zucchini
1 medium aubergine
1 medium carrot
1 handful of green beans
1/2 cup of mung-bean sprouts
1/4 cup corn kernels
1 large onion
1/2 bulb garlic
3 tablespoons peanut butter
1/4 cup soy milk
1/4 cup coconut milk
1/4 teaspoon roasted cumin seed
1/4 teaspoon roasted coriander seed
1/4 teaspoon cayenne pepper
1 1/2 teaspoons sea salt
2 tablespoon oil
1 piece of lemongrass stem (15 cm?)
Chop zucchini, aubergine, carrot & green beans however you wish. Set aside.
Place the cayenne, cumin, coriander with the garlic in mortar and pestle and mush together.
Heat oil in large frying pan/wok and add garlic mix. Add finely chopped onions until brown. Add other veggies minus the sprouts. Saute for a few minutes.
Pour in the soy and coconut milks and stir in the peanut butter. Put in the lemongrass stem and simmer with lid on for another 15 minutes.
Add the salt and sprouts. Cook for a couple of minutes more, and set aside for a time so that flavours may enhance.
I really like to serve this with a squeeze of lemon, a few drops of tamari and chopped cilantro. On rice, pasta, toast, whatever...it fulfills me like no other dish!....