Servings: 2 cups
Heat olive oil to medium in a large skillet.
Add onions, carrots and celery to the pan. Reduce heat to low and cook for about 10 minutes or until veggies soften while occasionally stirring.
Add the garlic, ginger, chilis, bay leaf, cumin, salt, and pepper stirring to coat the vegetables. SauteÌ about 2 minutes
Stir in the tomatoes and cook for another 2 minutes. Add the peanut butter and cilantro then cook for 2 minutes. Remove the bay leaf and discard
Add all ingredients plus cilantro into blender and puree until smooth.
Use unsalted creamy peanut butter which allows you to control for sodium amount
Deseed and devein the chilis unless you prefer a kicked up hot AF sauce
Use cumin seeds, toast them slightly in a skillet and grind in a coffee grinder for more flavor
Use the sauce for dishes like shrimp and chicken or vegetables like cauliflower, portobello mushrooms, or cabbage steaks
Habanero or serrano can be used as an alternate to birds eye chilis
Calories: 961kcal | Carbohydrates: 55g | Protein: 36g | Fat: 72g | Saturated Fat: 14g | Cholesterol: 0mg | Sodium: 1572mg | Potassium: 1366mg | Fiber: 14g | Sugar: 25g | Vitamin A: 11875IU | Vitamin C: 23.6mg | Calcium: 199mg | Iron: 4.8mg