Indian-Inspired Cashew Sauce
This Indian-inspired cashew sauce smells and
tastes delicious! Featuring a mix of warm Indian spices, cashews, and cream or
coconut milk, this sauce pairs beautifully with roasted cauliflower or chicken.
Also awesome drizzled over a Buddha Bowl with roasted veggies and brown rice.
Servings: 8 1/4 servings
- 2 tablespoons oil
- 1.5 cups onion, diced
- 1/3 cup ginger, diced
- 3 cloves garlic
- 2 tablespoons garam masala
- 1 teaspoon cardamom
- 1/2 teaspoon coriander
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 tablespoons water
- 1.5 cups cream or coconut milk (We used 12% milk fat cream for the vegetarian version)
- 2/3 cup roasted cashews, unsalted
Toasted Coconut Topping
- .5 cup coconut flakes
- 1/4 cup dates, chopped
- 1/3 cup roasted cashews, chopped
- 1 pinch cardamom
- 1 pinch pepper
- 1 cup roasted cauliflower, per person (See instructions in Recipe Notes)
- 1 cup roasted chicken, per person
In a large heavy pan, heat the oil and then add the diced onions. Fry over medium heat, stirring occasionally, until ovens are medium brown, about 15 minutes.
Add the ginger, garlic, spices, and water. Turn the heat down to low and cook, stirring occasionally, for about 10 minutes.
Add the cream or coconut milk and cashews. Turn the heat up a bit until on a low simmer, and simmer, stirring occasionally for another 15 minutes.
Transfer mixture to blender and blend until creamy.
Optional Toasted Coconut Topping
Preheat the oven to 350F.
Spread the coconut on a baking sheet and bake for about 6 minutes, until browning.
Mix all ingredients together in a small bowl.
For a Thinner Sauce
his makes a thick sauce. You can thin the sauce out with your milk of choice. We used cashew milk for our vegan version, and 2% for our non-vegan version.
Storage and Reheating
You can make this ahead and store in the fridge for 2-3 days in a well-sealed container. Reheat over low heat, adding milk if necessary to thin out.
Nutritional information is an estimate only, based on using cream, and not including the Toasted Coconut Topping.
To Make Roasted Cauliflower
Preheat the oven to 350F. Chop 1 head of cauliflower (about 4 cups), into 2 inch pieces. Put cauliflower on baking sheet and drizzle with a tablespoon or two of olive oil. Roast for about 15 minutes and then stir cauliflower around on the pan. Roast for another 15 minutes until the cauliflower is becoming golden and caramelized. Smaller pieces may become darker - they will still taste good!
Calories: 274kcal | Carbohydrates: 10g | Protein: 3g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 61mg | Sodium: 94mg | Potassium: 163mg | Fiber: 2g | Sugar: 2g | Vitamin A: 656IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 1mg