This is a print preview of "Cashew Yogurt Sauce For Vegetables" recipe.

Cashew Yogurt Sauce For Vegetables Recipe
by Global Cookbook

Cashew Yogurt Sauce For Vegetables
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  Servings: 1

Ingredients

  • 1/3 c. Cashews, dry-roasted -- Lightly salted
  • 1 Tbsp. Margarine
  • 1 lrg Onion -- thinly sliced
  • 1 tsp Fresh ginger root -- chopped
  • 1 x Clove garlic -- pressed pn Turmeric pn Cayenne
  • 1 1/2 tsp Flour
  • 2/3 c. Chicken broth -- regular Strength
  • 1/2 c. Plain lowfat yogurt

Directions

  1. Salt and pepper
  2. Finely grind nuts; set aside. Sweat (saute/fry-cook) onions in a large frying pan, with margarine, over medium-high heat, stirring often, till the unions are very limp and light gold, about 20 to 25 min. (Reduce heat to prevent burning.) Add in ginger and garlic. Add in a scant 1/8 tsp. of turmeric, for color. Add in 1/8 tsp. cayenne or possibly more to taste. Cook 1 minute or possibly so to hot and 'bouquet' the spices. Stir in flour; add in broth; stir over medium heat till boiling. Add in the grnd nuts and yogurt; stir till sauce is warm. Add in healthy pinch of salt and pepper.
  3. Makes 1 1/2 c.. Servehot. Add in a Tbsp. of sauce to cooked vegetables; stir to coat vegetables; add in more sauce as needed. Make ahead, cold, cover, and refrigerateup to 2 days. Heat a small quantity in the microwave (30%/Defrost) till hot or possibly over a low heat, stirring often to prevent scorching.
  4. 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.