Have you ever made a dish that wasn’t quite sure what it was? Not quite a pasta sauce, but not quite a stew or a satay either? Well, this dish is pretty much exactly that. It works as a pasta sauce or even on rice, can be spooned up with some roti or naan or even just some mountain bread.
I’ve had a friend eat this spooned onto toast! Even though it can’t decide quite what it is, it’s peanutty and delicious and choc full of goodness!
Nameless Sauce Recipe
Mmm, look at that yumminess right there!
- 1 medium zucchini, sliced
- 1 small-medium carrot, sliced
- 1 small sweet potato, peeled and sliced
- 1 small red capsicum (bell pepper), deseeded and diced
- 300g button mushrooms, thickly sliced
- 1 onion, diced
- 2 tbsp garlic mince
- 1 tsp ground ginger
- 1 small can of 4-bean mix
- 3 tbsp tomato paste
- 1/3 cup peanut butter
- 1/3 cup sweet chilli sauce
- 1/2 cup water
- 100g lean rump steak, v. thinly sliced (optional, I often omit this when I want a vegetarian dish)
How to Make This Sauce Recipe
1. Saute garlic, ginger and onion in 1 tbsp of olive oil. Then add carrot, sweet potato and capsicum/bell pepper and saute till carrot is slightly cooked but still retains some crunch.
Also Try: Gooey Guacamole Recipe
2. Add mushrooms and zucchini and mix in well and saute till the zucchini is slightly cooked, then toss in 4-bean mix, tomato paste, peanut butter, sweet chilli sauce and water. Stir everything through till well combined, then lower the heat and simmer for about 20-30 minutes or till veggies have cooked (but not disintegrated).
3. Serve with whatever you want (pasta, rice, toast, roti) and enjoy 🙂
I usually serve this with pasta, but my brother loves to eat it as a stew with a crusty roll, and I’ve had other friends eat it in a manner akin to beans-on-toast 🙂