Cashew Yogurt Sauce for Vegetables

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Cashew Yogurt Sauce for Vegetables Ingredients

1/3 c Cashews, dry-roasted --	pn Turmeric
Lightly salted	pn Cayenne
1 tb Margarine	1 1/2 ts Flour
1 lg Onion -- thinly sliced	2/3 c Chicken broth -- regular
1 ts Fresh ginger root -- minced	Strength
1 Clove garlic -- pressed	1/2 c Plain lowfat yogurt

Instructions for Cashew Yogurt Sauce for Vegetables

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

Main Ingredient: ChickenCuisine: Uncategorized