Vegetables with Peanut Sauce

• 3 1/2 cups water
• 3 tablespoons peanut butter natural
• 2 tablespoons vegetable oil
• 1 medium onions chopped
• 4 medium tomatoes peeled, chopped
• 1 tablespoon tomato puree (passata)
• 1/2 each green bell peppers
• 1/2 teaspoon allspice
• 1/4 teaspoon thyme
• 1 x scotch bonnet chile peppers to taste
• 1/2 teaspoon paprika
• 1 each vegetable stock cubes crumbled
• 2 each plantains yellow
• 1 x peanut oil for frying
• 1 tablespoon butter
• 2 each carrots cut lengthwise, then into thin sticks
• 1/2 pound green beans trimmed
• 1 medium onions sliced
• 1 x scallions, spring or green onions to garnish

1. SAUCE: Heat 1 cup of the water and add peanut butter, stir and allow to cook for 10 minutes, stirring to prevent sticking, then set aside.
2. Put the oil into the saucepan, then add the onions and cook for 5 minutes together.
3. Add all the other sauce ingredients, and the rest of the water (2 1/2 cups) and the peanut sauce.
4. Stir well and simmer for 20 minutes.
5. VEGETABLES: Peel the plantain, and slice and fry in hot oil until brownish on both sides.
6. Drain on paper towels.
7. Put the butter (or margarine) into a pan, on a moderate heat, saute the carrots, beans and onions for 15 minutes, then serve the vegetables onto plates with the plantains, pour the sauce over the vegetables and garnish with green onions.

water, peanut butter, vegetable oil, onions, tomatoes, tomato puree, green bell peppers, allspice, thyme, scotch bonnet chile peppers, paprika, vegetable stock, plantains yellow, peanut oil, butter, carrots, green beans, onions, scallions

Taken from recipeland.com/recipe/v/vegetables-peanut-sauce-42901 (may not work)