Difference between revisions of "Other/green curry cashew sauce"
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(Created page with "Makes: 3/4 cup Active Time: 15 minutes Total Time: 15 minutes From: =Ingredients= 1 slice (1/4 inch thick) peeled fresh ginger 3/4 cup plus 2 tablespoons roasted unsalted c...") |
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| − | Add the yogurt, cilantro, sugar, and curry powder; season with salt. Process until incorporated, 1 to 2 minutes, scraping down the sides as needed. Transfer to a serving bowl; sprinkle with the remaining cashews. | + | Add the yogurt, cilantro, sugar, and curry powder; season with salt. Process until incorporated, 1 to 2 minutes, scraping down the sides as needed. Transfer to a serving bowl; sprinkle with the remaining cashews. Toss with steamed vegetables or refrigerate up to three days. |
Latest revision as of 13:31, 28 December 2013
Makes: 3/4 cup
Active Time: 15 minutes
Total Time: 15 minutes
From:
Contents
Ingredients
1 slice (1/4 inch thick) peeled fresh ginger
3/4 cup plus 2 tablespoons roasted unsalted cashews
1/3 cup plain low-fat yogurt
1/4 cup packed cilantro leaves
1 tablespoon brown sugar
1 teaspoon curry powder
Coarse salt and fresh ground pepper
Directions
Step 1
In a food processor, pulse the ginger until finely chopped. Add the 3/4 cup cashews; process until smooth, 2 to 3 minutes.
Step 2
Add the yogurt, cilantro, sugar, and curry powder; season with salt. Process until incorporated, 1 to 2 minutes, scraping down the sides as needed. Transfer to a serving bowl; sprinkle with the remaining cashews. Toss with steamed vegetables or refrigerate up to three days.
