| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
|
1 |
Servings |
INGREDIENTS
|
|
1/ 2 ts curry power |
| 1 3/4 |
c |
Cooked carrots |
| 6 |
tb |
Cashew butter |
| 1/4 |
c |
Coarsely chopped cashews |
INSTRUCTIONS
from Quick & Easy Vegetarian Cookbook by MAnners & MAnners
While carrots are cooking put 6T cashews in food processor & process into
"butter". Over low heat saute onion & garlic until limp (it, not you),
stirring occasionally. Stir in curry & cook a few more seconds. Process all
but choppped cashews in food processor. Taste & add salt if needed. Add
chopped cashews. Keep chilled. Bring to room temp for serving.
Posted to JEWISH-FOOD digest Volume 98 #014 by "Riva Bickel"
<oreobabke@classic.msn.com> on Jan 8, 98
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