Cashew Butter Sauce

• 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

1. Heat the oil in a saucepan.
2. Add the bell pepper and scallions and cook over medium-low heat until the pepper softens, about 4 minutes.
3. Add the tomato and cook for 3 to 4 minutes longer, stirring, until it softens.
4. Sprinkle in the flour and stir until well blended with the vegetables.
5. Pour in the stock and bring to a gentle simmer.
6. Whisk in the cashew butter, then add the curry and optional ginger.
7. Cook for another 2 to 3 minutes, until smooth and thick.
8. Season with salt and pepper.
9. Serve at once or cover until needed, then heat through before serving.
10. (per 1/4 cup)
11. Calories: 116
12. Total Fat: 9g
13. Protein: 3g
14. Carbohydrates: 7g
15. Fiber: 1g
16. Sodium: 50mg

olive oil, red, scallions, tomato, unbleached white flour, vegetable stock, cashew butter, curry powder, fresh ginger, salt

Taken from www.epicurious.com/recipes/food/views/cashew-butter-sauce-390596 (may not work)