Cashew Yogurt Sauce For Vegetables
Sauces Yogurt Vegetables Condiments
Last updated 6/12/2012 1:12:34 AM. Recipe ID 40587. Report a problem with this recipe.
Title: Cashew yogurt sauce for vegetables
Categories: Sauces, And, Condiments
Yield: 1 Servings
1/3 c Cashews, dry-roasted --
1 tb Margarine
1 lg Onion -- thinly sliced
1 ts Fresh ginger root -- minced
1 Clove garlic -- pressed
1 1/2 ts Flour
2/3 c Chicken broth -- regular
1/2 c Plain lowfat yogurt
Salt and pepper
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.
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