Subtly Spicy Peanut Coconut Fondue
- Yield 4 servings
- Prep 10 mins
- Cook 90-120
Peanut fondue is a perfect cocktail party dish. Serve with crispy pan-friend 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.
- 1/2 cup peanut butter
- 1 can light coconut milk
- 1 clove garlic, minced
- 1 1/2 tablespoons fresh grated ginger
- 3/4 teaspoon soy sauce
- 1/2 teaspoon ground chile
- 1 teaspoon garam masala
- 1 tablespoon cornstarch, as needed
- Oil the crock of your slow cooker. Combine the peanut butter, milk, garlic, ginger, soy sauce, ground chile, and garam masala in the slow cooker. Cook on low for 1/2 to 2 hours, or until the dip is heated through. If it is too thin, add the cornstarch and cook 15 minutes longer.
Reprinted with permission from The Vegan Slow Cooker by Kathy Hester (c) 2011 Fair Winds Press