Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1/ 2 ts curry power | |
| 1¾ cup | Cooked carrots |
| 6 tablespoons | Cashew butter |
| ¼ cup | Coarsely chopped cashews |
from Quick & Easy Vegetarian Cookbook by MAnners & MAnners While carrots are cooking put 6T cashews in food processor & process into "butter". Over low heat saute onion & garlic until limp (it, not you), stirring occasionally. Stir in curry & cook a few more seconds. Process all but choppped cashews in food processor. Taste & add salt if needed. Add chopped cashews. Keep chilled. Bring to room temp for serving.
Posted to JEWISH-FOOD digest Volume 98 #014 by "Riva Bickel" <oreobabke@...> on Jan 8, 98