Cashew yogurt sauce for vegetables

Yield: 1 Servings

Measure Ingredient
⅓ cup Cashews, dry-roasted --
Lightly salted
1 tablespoon Margarine
1 large Onion -- thinly sliced
1 teaspoon Fresh ginger root -- minced
1 Clove garlic -- pressed
pinch Turmeric
pinch Cayenne
1½ teaspoon Flour
⅔ cup Chicken broth -- regular
Strength
½ cup Plain lowfat yogurt
Salt and pepper

From: PatH <phannema@...>

Date: Tue, 21 May 1996 15:50:40 -0700 (PDT) Finely grind nuts; set aside. Sweat (saute-cook) onions in a large frying pan, with margarine, over medium-high heat, stirring often, until the unions are very limp and light gold, about 20 to 25 minutes. (Reduce heat to prevent burning.) Add ginger and garlic. Add a scant ⅛ teaspoon of turmeric, for color. Add ⅛ teaspoon cayenne or more to taste. Cook 1 minute or so to warm and 'bouquet' the spices. Stir in flour; add broth; stir over medium heat until boiling. Add the ground nuts and yogurt; stir until sauce is hot. Add pinch of salt and pepper. Makes 1½ cups. Serve hot. Add a tablespoon of sauce to cooked vegetables; stir to coat vegetables; add more sauce as needed. Make ahead, cool, cover, and chill up to 2 days. Heat a small quantity in the microwave (30%/Defrost) until warm or over a low heat, stirring often to prevent scorching.

NOTES : Spicy with onion, ginger, garlic, and cayenne, this yogurt cream and cashew sauce is especially good on potatoes, carrots, green beans, and yellow squash.

Recipe By : Sunset Mag March 1988 Posted to Master Cook Recipes List, Digest #93

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