Sautéed vegetables with peanut, hazelnut, black sesame sauce.

Time : about 20 minutes

Ingredients for one person

1 or 2 potatoes

1/2 aubergines

1 carrot

1 big onion

1 small piece of fresh ginger

1 small piece of fresh horseradish

1 handful of raw peanuts

1 serving spoon of black sesame seeds (or white if you prefer)

8 hazelnuts or more as you wish

3 garlic cloves

1 serving spoon or tea spoon of sugar

1/2 teaspoon of turmeric

1/2 teaspoon of sweet paprika

1/2 teaspoon of chilli powder (as you wish)

1/2 cup of water

1 lemon (optional)

Some lemon balm leaves or lemon grass.

A bit of chives

A bit of salt or soya sauce

A bit of oil

Preparation

Sauce.

Grind the peanuts, hazelnuts and sesame seeds in a mortar or blender, put them in a saucepan over a low heat with a bit of oil, mix from time to time to not let them burn.
When the whole mixture is a bit brown (such as roasted peanuts), pour the water, let it slowly boil, while you grind the garlic, ginger, horseradish, lemon balm and chives together.
Add them together with the spices, sugar and salt (or soya sauce), stir while it slowly boils until the texture becomes thicker, somehow creamy (add a bit of water if it becomes to thick). It's ready.

Vegetables.

Slice (or dice) the vegetables, add first the potato pieces in a hot oiled pan, let them fry gently, after a few minutes, add the other vegetables.

When everything is ready, serve with the sauce on top and if you want the juice of a lemon.

Feel free to replace the potatoes with rice or noodles for example and to use other fruits or vegetables like peppers, courgettes, parsnip, etc.
If you don't like the taste of hazelnuts or are allergic, you can make this sauce without them (or with other kinds of nuts). For the sauce, I was inspired by the Indonesian peanut sauce (satay sauce, sambal kancang) ; if you don't have any peanuts, you can use a few spoons of peanut butter while the water is boiling with the other ingredients, don't forget to stir.