INGREDIENTS

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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