CASHEW BUTTER SAUCE
A version of this sauce appeared in my first book, Vegetariana, and I've used it ever since. It's one of the most luscious, versatile sauces in my repertoire-it tastes great on sweet potatoes (see Smashed Sweet Potatoes with Cashew Butter Sauce, page 209), mashed potatoes, grains, vegetables, and noodles.
Yield makes about 2 cups
Number Of Ingredients 10
Steps:
- Heat the oil in a saucepan. Add the bell pepper and scallions and cook over medium-low heat until the pepper softens, about 4 minutes.
- Add the tomato and cook for 3 to 4 minutes longer, stirring, until it softens.
- Sprinkle in the flour and stir until well blended with the vegetables. Pour in the stock and bring to a gentle simmer.
- Whisk in the cashew butter, then add the curry and optional ginger. Cook for another 2 to 3 minutes, until smooth and thick. Season with salt and pepper. Serve at once or cover until needed, then heat through before serving.
- (per 1/4 cup)
- Calories: 116
- Total Fat: 9g
- Protein: 3g
- Carbohydrates: 7g
- Fiber: 1g
- Sodium: 50mg
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