Recipe - Cashew Yogurt Sauce For Vegetables

1/3 cup Cashews, dryroasted
Lightly salted
1 tablespoon Margarine
1 lg Onion thinly cut or sliced up
1 teaspoon Fresh ginger root minced
1 Clove garlic pressed
pn Turmeric
pn Cayenne
1 One half teaspoon Flour
2/3 cup Chicken broth regular
Strength
One half cup Plain lowfat yogurt

Salt and pepper

From: PatH phannema@wizard.ucr.edu

Date: Tue, 21 May 1996 15:50:40 0700 (PDT)

Finely grind nuts; set aside. Sweat (sautecook) onions in a large frying
pan, with margarine, over mediumhigh 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 1/8 teaspoon of
turmeric, for color. Add 1/8 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 1 One half 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