2 T oil
6 minced cloves garlic
1 medium onion, finely chopped
1 T fresh grated ginger (or more, to taste)
1 t red chili powder (or more, to taste)
2 T soy sauce
1/4 C tomato sauce
Juice of 1/2 lime or lemon
2 C coconut milk,,* soy milk, or lo fat milk
2 C peanut butter.
* You can use 1 cup grated or slivered unsweetened coconut soaked in 1 cup warm
water for an hour
Heat oil and saute garlic and onion until onion is translucent. Add ginger and
cook 2 minutes. Add remaining ingredients and cook gently 5 to 10 minutes,
being careful not to let it burn. Serve over vegetables, grains, or sauteed
tofu.
For best flavor, make sauce a day ahead of serving. It keeps well for a couple
of weeks in the refrigerator.