FoodReference.com (since 1999)

RECIPE SECTION - Over 10,000 Recipes

 

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_& Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free_Magazines   |   Food Festivals & Events

You are here > Home

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

CASHEW CURRY SAUCE

 

Vegan Cook's Bible
by Pat Crocker
With their delicate taste and creamy texture, cashews make this sauce very different from a peanut sauce. Use it with pasta and rice or with milder tasting vegetables.
Makes 2 cups


Ingredients

• 1 tbsp + 1 tsp olive oil, divided
• 1 onion, cut in half and sliced
• 1 leek, white and light green parts, sliced
• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 1/3 cup whole cashews
• 1 cup soy milk
• 8 cloves roasted garlic
• 1 tsp chipotle flakes or hot pepper flakes
• 1/2 tsp ground cinnamon
• Sea salt and freshly ground pepper


Directions

1. In a skillet, heat 1 tbsp of the oil over high heat. Add onion and leek. Reduce heat to medium-low and cook, stirring occasionally, for 10 minutes or until soft.

2. In a small skillet over medium-high heat, toast cumin and coriander seeds until lightly colored or until the seeds begin to pop and their fragrance is released, 2 to 3 minutes. Stir into onion-leek mixture. Let cool.

3. Add remaining 1 tsp of oil to the skillet used for toasting seeds. Heat oil over medium-high heat. Add cashews and toast, stirring frequently, for 5 minutes or until lightly browned.

4. In a blender or food processor, combine soy milk, toasted cashews and roasted garlic. Process until smooth. Add onion-leek mixture, chipotle flakes and cinnamon and process until smooth. Season to taste with salt and pepper.

5. Store sauce tightly covered in the refrigerator for up to 3 days.
 

RELATED RECIPES

  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2023  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages