Mixed Colorful Vegetables With Peanut Sauce

Serve a variety of colorful vegetables in a healthy version.

Lately, honestly, my body is more comfortable with real food without much processing. The most important thing is that there are vegetable ingredients on my plate.

I feel like without vegetables, my food becomes unappetizing because it is less refreshing. So, no matter what, I always try to fulfill my vegetable intake for daily food.

Like this time, I will serve mixed colorful vegetables for lunch. Also, served with sweet spicy peanut sauce.

This dish is inspired by a traditional dish in my area. But I vary the types of vegetables according to my and my husband's preferences.

I use vegetables including cabbage, broccoli, and carrots. For a source of carbohydrates, I use potatoes. For a source of protein, I use tofu.

Well, this mixed colorful veggie with peanut sauce dish is very easy to make. But with a little touch of detail for making the peanut sauce.

Peanut sauce is very rich in flavor and smells good, with a mixture of aromatic ginger, with kaffir lime leaves. Also, use chili for extra spicy which is my and my husband’s favorite.

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THE INGREDIENTS

The Veggie

• 300 grams of tofu
• 500 grams of potatoes
• 2 carrots
• 1 broccoli head

The Sauce

• 100 grams of peanut
• 10 grams of aromatic ginger
• 20 grams of shallots
• 20 grams of garlic
• 3 kaffir lime leaves
• 2 tablespoons of palm sugar
• 1/2 tsp of salt
• 1 cup of water

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COOKING INSTRUCTIONS

STEP 1

First, prepare the vegetables that take the longest to steam. So, I prepared the carrots and potatoes first. Peel and cut the carrots and potatoes.

Put them in a steamer. Steam for 15 minutes. Then remove.

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STEP 2

Also preheat an oven or an air fryer to roast peanuts. But you can also use the frying technique without oil.

Roast peanuts for 15 minutes or more until the peanuts turn brown but do not burn.

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STEP 3

After steaming the potatoes and carrots, continue to steam the remaining vegetables, tofu, and ingredients for the sauce. Steam the broccoli, cabbage, tofu, shallots, garlic, chilies, and aromatic ginger at the same time to save time. Steam them for 10 minutes.

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STEP 4

Pound the roasted peanuts. Before pounding roasted peanuts, we can remove the thin skin of peanuts so that the peanut sauce will be cleaner.

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STEP 5

Blend chili, shallots, garlic, and aromatic ginger that have been steamed. Add a little water if needed to blend them.

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STEP 6

In a sauce pan, add chili puree, with kaffir lime leaves and crushed peanuts. Also add about 1 cup of water or you can add more water according to your taste.

Stir well, add palm sugar, and salt. Then bring them to a boil.

Peanut sauce is ready to be served with colorful steamed vegetables. If it is too thick, you can add more water.

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SERVING

Arrange on a serving plate. I arrange all the elements neatly. Meanwhile, for peanut sauce, I put it in a small bowl.

This whole dish can be enjoyed as 4 servings. Very filling, and of course healthier because I don't use any oil at all. See you, food lovers!

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Best Regards,
Anggrek Lestari

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