Still feeling a bit worse for wear after too many chocolates over Easter weekend so continuing with nourishing soul food for the week.
A take on Fresh's Buddha sauce for tonight's chicken & greens to serve over a nutty mix of brown and wild rice:

Sort of Buddha sauce

1/2 cooking onion, diced
tbsp minced ginger (I freeze mine and then grate from frozen)
1/2 tsp sambal olek
2 cloves garlic finely chopped
1tbsp curry powder
3 tbsp Tahini
1 tbsp Peanut butter

juice of 1 lemon

2 tbsp tamari or soy sauce

1/2 cup water

handful of coriander leaves

Lemon Grass (paste is easiest)

oil for cooking (sunflower)

1. Heat oil in pan.  Add onion and garlic and cook until soft but not brown.

2. Add curry powder and cook for a couple of minutes. Remove from heat.

3. Put onion and garlic into a blender with the remaining ingredients and blend until smooth.

4. Heat before serving.

Serves 2