Cashew Carrot Curry Sauce

[Guest guest]

We made this for our class and served it over pasta shells. We used 2 tbsps.

mild curry powder and added an extra tbsp. hot curry powder and it was perfect.

Enjoy.

Jack

 

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 cup 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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[Guest guest]

Hi,

I'm kinda new to vegetarian cooking,so this may be a dumb:) question-Do you

use raw,roasted or toasted cashews for this recipe?

Any advice would be welcome.

Thanks,

Robert

 

 

 

 

 

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