This is a cooked dish with lots of veggies.
4 cloves garlic, peeled
6 small shallots, peeled
1 stalk lemongrass, crushed and chopped
thumb sized piece of fresh ginger root
1 TB of chili oil
4 TB avocado oil
1/2 cup peanut butter
1/2 cup water
1/2 TB coconut sugar
1/2 TB sea salt
1/2 TB paprika
1/2 TB tamarind concentrate
7/8 cup coconut milk
10 new potatoes
1 tsp. turmeric powder
3 1/2 oz. firm tofu, sliced
sea salt and freshly ground pepper
3 1/2 oz. french beans, trimmed
3 1/2 oz. sugar snap peas
7 oz. baby broccoli
2 oz. bean sprouts
3 TB fresh cilantro leaves
To make the sauce: Put the garlic, shallots, lemongrass, ginger, chili oil, and avocado oil into a food processor and blend until it’s a thick paste. Add to a pan and slowly saute over low heat for 20 minutes, stirring often and not letting it brown too much. Add the coconut sugar, salt, paprika and tamarind to the pan and cook for a couple more minutes. then add the peanut butter mixture and the coconut milk, stir well, and your sauce is done. Set aside.
To make the veggies: Bring a large pot of salted water to a boil, add the potatoes and turmeric and cook until just tender, about 15 minutes. Meanwhile, season the tofu with salt and perpper and fry in a little olive oil until crisp. Set aside and keep warm.
Just before the potatoes are cooked, add the beans, peas and broccoli, cook for just a couple of minutes, and then drain.
Carefully arrange the potatoes and vegetables on a plate, breaking up the potatoes with the back of a spoon so they can absorb the flavors. Top with the bean sprouts and tofu, and spoon over it all a generous amount of the sauce. Then top with cilantro leaves.