1tablespoon6 g curry powder (store-bought or homemade)
2teaspoonsground cumin
1teaspoondried cilantro
1tablespoon8 g arrowroot powder
1can14 ounces, or 414 ml light coconut milk, divided
½cup85 g crunchy natural peanut butter
2tablespoons30 ml tamari or reduced-sodium soy sauce
2tablespoons42 g agave nectar
¼cup60 ml vegetable broth or water
Instructies
Heat the peanut oil in a medium saucepan over medium heat.
Add the shallot and garlic and sauté until fragrant, about 2 minutes.
Lower the heat and stir in the ginger, curry powder, cumin, and dried cilantro.
Cook for another minute.
In a small bowl, mix the arrowroot powder with 2 ounces (60 ml) of the coconut milk until dissolved.
Add the arrowroot mixture, remaining coconut milk, peanut butter, tamari, agave nectar, and vegetable broth to the saucepan.
Bring to a boil, whisking occasionally.
Reduce heat to medium and cook for about 10 minutes, until thickened and slightly reduced.
Remove from heat and serve warm.
Notes / Tips / Wine Advice:
Serving Tip:Delicious as a dip for spring rolls, a drizzle over rice bowls, or a sauce for stir-fried veggies and tofu.Wine Advice:Pairs well with a crisp Riesling or a light Pinot Grigio.