A delicious and versitile sauce topped with a yogurt marinated grilled chicken kebob. Spice up your palate!
The sauce is Vegan.
- 1 ½ cups coconut milk
- ½ cup raw cashews, soaked in filtered water overnight
- 2 teaspoons neutral oil*
- 1 cup red onion, 1/2 ” slices
- 1 tablespoon fresh garlic, peeled and sliced (one large clove
- 2 teaspoons fresh ginger, peeled and grated
- 1 teaspoon fresh tumeric root*, peeled and grated (if available)
- ½ cup diced fire roasted canned tomatoes, drained (chopped) keep the juice
- 1 ½ teaspoons curry powder
- ¼ teaspoon ground cardamom
- ¼ teaspoon hot pepper flakes, more if you like spicy
- 2 teaspoons roasted peanut oil, Spectrum (brand is nice)
- ½ cup tomato juice, from can or fire roased tomatoes
- 1 teaspoon fresh lime juice
- ¾ cup filtered water
- ½ cup sweet potatoes, peeled, cooked and cut into 1/2 ” pieces
- ¾ teaspoon sea salt
See Recipe: Marinated Chicken Kebabs – Indian Style
Drain the cashews from the water, and place in a high speed blender with the coconut milk. Blend from low speed to high for one minute until very smooth. Set aside.
In a large skillet, add the oil – over moderate heat add the red onion, garlic and ginger and saute one minute to soften.
Add the tumeric, drained chopped fire roasted tomatoes, curry powder and cardamom and hot pepper flakes. Cook to release the flavors for two minutes.
Add the peanut oil, tomato juice and lime juice.
Pour the reserved cashew – coconut mixture and 3/4 cup filtered water. Bring to a boil, stirring well. Add the cooked sweet potatoes. Reduce to a simmer, add the salt and cover.
Cook over low heat 5 minutes to blend all the flavors. Taste for seasonings, mainly, salt, lime juice and curry. Add more water if sauce is too thick.
Serving tips: Spoon the sauce on individual plates. Top with a chicken skewer. Garnish with some extra cashews and sprinkle with some paprika for a splash of color. Serve with lime wedges.
Ahead of time: soak the cashews, cook the sweet potatoes.
* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed”.
This recipe may not be reproduced without the consent of its author, Karen Sheer.