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Categories:
olive oil red scallions tomato unbleached white flour vegetable stock cashew butter curry powder fresh ginger salt
Viewed: 27 - Published at: 7 years agoIngredients
- 2 teaspoons olive oil
- 1/2 medium red, orange, or yellow bell pepper, finely diced
- 2 to 3 scallions, minced
- 1 cup finely diced tomato
- 1 tablespoon unbleached white flour
- 1 cup vegetable stock or water
- 1/2 cup cashew butter
- 1/2 teaspoon good-quality curry powder
- 1/2 teaspoon minced fresh ginger, optional
- Salt and freshly ground pepper to taste
Method
- Heat the oil in a saucepan.
- Add the bell pepper and scallions and cook over medium-low heat until the pepper softens, about 4 minutes.
- Add the tomato and cook for 3 to 4 minutes longer, stirring, until it softens.
- Sprinkle in the flour and stir until well blended with the vegetables.
- Pour in the stock and bring to a gentle simmer.
- Whisk in the cashew butter, then add the curry and optional ginger.
- Cook for another 2 to 3 minutes, until smooth and thick.
- Season with salt and pepper.
- Serve at once or cover until needed, then heat through before serving.
- (per 1/4 cup)
- Calories: 116
- Total Fat: 9g
- Protein: 3g
- Carbohydrates: 7g
- Fiber: 1g
- Sodium: 50mg
