Curry Peanut Fondue

By Kathy_Hester

Peanut fondue is a perfect cocktail party dish. Serve with crispy pan-fried tempeh strips, firm tofu cubes, tiny boiled potatoes, and lightly steamed veggies. You can leave it in the slow cooker, and it will stay warm during your party.

Note: This uses a small 1½ to 2 quart slow cooker

Ingredients

• 1/2 cup (130 g) peanut butter
• 1 can (14 ounces, or 392 g) light coconut milk
• 1 clove garlic, minced
• 1/2 tablespoons (12 g) fresh grated ginger
• 1/2 to 1 teaspoon soy sauce (to taste)
• 1/4 to 1/2 teaspoon ground chile (chipotle, cayenne, etc.)
• 1/2 to 1 teaspoon garam masala
• 1 tablespoon (8 g) cornstarch, as needed

Preparation

Step 1

Oil the crock of your 1 1/2 to 2 quart slow cooker. Combine the peanut butter, coconut milk, garlic, ginger, soy sauce, ground chile, and garam masala in the slow cooker.

Cook on low for 1 1/2 to 2 hours, or until the dip is heated through. If it’s too thin, add the cornstarch and cook 15 minutes longer.