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.
Recipe information
Yield
makes about 2 cups
Ingredients
Preparation
Step 1
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.
Step 2
Add the tomato and cook for 3 to 4 minutes longer, stirring, until it softens.
Step 3
Sprinkle in the flour and stir until well blended with the vegetables. Pour in the stock and bring to a gentle simmer.
Step 4
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.
nutrition information
Step 5
(per 1/4 cup)
Step 6
Calories: 116
Step 7
Total Fat: 9g
Step 8
Protein: 3g
Step 9
Carbohydrates: 7g
Step 10
Fiber: 1g
Step 11
Sodium: 50mg
