Cashew yogurt sauce for vegetables
1 Servings
Ingredients
| Quantity | 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 | ||
Directions
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