Yield: 1 Servings
|⅓ cup||Cashews, dry-roasted --|
|\N \N||Lightly salted|
|1 large||Onion -- thinly sliced|
|1 teaspoon||Fresh ginger root -- minced|
|1 \N||Clove garlic -- pressed|
|⅔ cup||Chicken broth -- regular|
|½ cup||Plain lowfat yogurt|
|\N \N||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