Cashew Yogurt Sauce for Vegetables

Title:
Cashew Yogurt Sauce for Vegetables

Yield:
1 Servings

Categories:
Sauces,
Condiments




Ingredients:





   1/3 c  Cashews, dry-roasted --


          Lightly salted


     1 tb Margarine


     1 lg Onion -- thinly sliced


     1 ts Fresh ginger root -- minced


     1    Clove garlic -- pressed


       pn Turmeric


       pn Cayenne


 1 1/2 ts Flour


   2/3 c  Chicken broth -- regular


          Strength


   1/2 c  Plain lowfat yogurt






                          Salt and pepper


 


 From: PatH 


 


 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 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 1/2 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