| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sauces, And, Condiments | 1 | Servings | |
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 |
INSTRUCTIONS
From: PatH <phannema@wizard.ucr.edu> 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
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