Cashew Carrot Curry Sauce

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Cashew Carrot Curry Sauce

 

2 1/2 cups whole cashews

3 1/2 cups water

1 tbsp sesame oil

2 cups onions sliced

6 cups carrots sliced

2 zucchinis sliced

2 tbsps. curry powder or to taste

 

Grind the cashews into a meal in a food processor. Add 3 cups of water and

blend until creamy to make cashew milk.

Heat a large stock pot. Add sesame oil and saute the onions for 2 to 5 minutes.

Add carrots, zucchini, cashew milk, and 1/3 c water to the vegetables. Simmer

for at least 5 minutes, or until the carrots are tender. Add curry powder to

taste.

If you are serving over pasta or grains, it may need more curry powder. Also

try serving the sauce on fresh-sliced cucumbers or other vegetables.

 

 

 

 

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