| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | And, Condiments, Sauces | 1 | Servings | |
INGREDIENTS
| 1/3 | c | Cashews, dry-roasted |
| Lightly salted | ||
| 1 | T | Margarine |
| 1 | Onion, thinly sliced | |
| 1 | t | Fresh ginger root, minced |
| 1 | Clove garlic, pressed | |
| pn | Turmeric | |
| pn | Cayenne | |
| 1 1/2 | t | Flour |
| 2/3 | c | Chicken broth, regular |
| Strength | ||
| 1/2 | c | Plain lowfat yogurt |
INSTRUCTIONS
Salt and pepper 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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Nutrition (calculated from recipe ingredients)
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Calories: 207
Calories From Fat: 111
Total Fat: 12.5g
Cholesterol: 0mg
Sodium: 629.4mg
Potassium: 387mg
Carbohydrates: 19.1g
Fiber: 2.8g
Sugar: 6.9g
Protein: 5.6g