Jabrisco

Broccoli peanut Sauce----serve on penne 2 heads broccoli 2 large cloves garlic ¼" thick slice ginger 1/4 tsp. ground coriander 1/4 tsp ground cumin ½ cup coconut milk ½ cup chunky peanut butter 2 tbsp roasted peanuts 3 dashes crushed red pepper (or to taste) ¼ cup stock/water 3 tbsp. brown sugar 1 tsp. lime juice salt pepper

time 25 min serves 3-4

1. Peel the tough outer skin of the broccoli (You can skip this step, but the broccoli won't be as tender). Cut broccoli into small, bite-size pieces. Place in a steamer basket, or on a plate on a steaming rack, in a large pot with 1" water; cover and steam until tender (check after 7 minutes).
2. Meanwhile, mince garlic and ginger as finely as possible. If you have a mortar and pestle, use it to mash the garlic, ginger, and ground spices; otherwise, just smash up the garlic and ginger as well as you can using the side of a big knife. Roughly chop the roasted peanuts.
3. In a saucepan, heat the coconut milk on medium-high, until bubbles begin to form.
4. Add garlic, ginger, ground cumin, ground coriander, and crushed red pepper and cook for 2 minutes.
5. Stir in the peanut butter and chopped peanuts, along with the stock and brown sugar. Cook until smooth, approximately 10 minutes
6. Add the lime juice. Season to taste with salt and pepper. Serve over steamed broccoli, with rice.