Ingredients

  • 1/3 cup unsalted cashews
  • 1 ounce butter
  • 1 lb chicken, cubed or 1 lb cauliflower floret
  • 1 bell pepper, seeded and cut into strips
  • 1 onion, peeled and chopped
  • 1 teaspoon minced garlic clove
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cayenne pepper or 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon cinnamon
  • 1 (6 ounce) can tomato paste
  • 1 (8 ounce) can tomato sauce
  • 1 cup sour cream or 1 cup plain yogurt
  • extra water, as needed

Method

  • Melt butter over medium-low heat.
  • Add cashews and roast slowly until golden; lower heat if necessary to keep from burning.
  • Add cauliflower, onion, garlic and peppers and saute in the cashew butter mixture a few minutes.
  • Add ginger, spices, tomato paste and tomato sauce to the pan, along with some water. .
  • Simmer covered until chicken or cauliflower reaches desired doneness. If sauce gets too thick, add more water.
  • Add the cream and heat through.
  • Serve over rice or with bread.