Hectic before the holidays?
There is a lot to do in the next two days before I leave town for Thanksgiving - and I have a bunch of veggies in the fridge that need to be used up. I need a simple, flexible recipe that will last a few meals. Enter Cashew Curry!!! This sauce is spicy, satisfying, and works well with a variety of vegetables. As with the Ginger Peanut sauce, you can make it ahead of time & store in the fridge until ready to use, or use it right away. Enjoy!
Cashew Sauce:
Combine in blender or food processor, until powdery:
- 1/2 c raw cashews
- 2 T sesame seeds
- 2 t coriander seeds (if using ground coriander, wait to add until next step)
Add & puree until smooth:
- 4 roma tomatoes, chopped coarsely (or 1 can tomatoes)
- 2 cloves garlic, crushed
- 1/2 vegetable bouillon cube (I use “Rapunzel” brand)
- 1 c water
- 2 T lemon or lime juice
- 2 T nutritional yeast
- 2 t turmeric
- 1 t sugar
- 1 t salt
- 1/2 t cayenne
- several grinds fresh black pepper
- 2 t ground coriander (if not using seeds - see step above)
When ready to use:
- Pour sauce into a large saute pan & heat on medium flame until simmering.
- Add cut up vegetables*, stir.
- Lower flame, cover, and simmer for 10-15 minutes, or until vegetables are tender. Stir occasionally.
- Serve over the whole grain of your choice.
*You can use a variety of vegetables; Today I used a large head of cauliflower, several carrots, and a cup of peas.
