This is a sauce I often make for summer grilling. It goes particularly well with grilled eggplant, mushrooms, bell peppers, zucchini, and chicken.
Ingredients:
- cashew butter (about a cup; peanut butter can be substituted but is not as tasty)
- lite coconut milk (1 small can)
- finely-chopped yellow or white onion (about 1 cup)
- fresh ground ginger (about 1.5 tablespoons)
- ground cumin (about 2 teaspoons)
- ground cardamom (about 1 teaspoon)
- ground corriander (about 1 teaspoon)
- fresh lemon juice (from 1-2 lemons)
How to make:
As the quantities above suggest, this is really a “to taste” dish, so you should vary the ratios depending on how you like it.
Making it is simple: Put everything except the lemon juice in a saucepan and heat it up on low until it is all well mixed. (It doesn’t need to cook.) Stir frequently to keep it from burning on the bottom. At the end, add the lemon juice, stir it all up, and see how it tastes. Adjust ingredients accordingly.
If the sauce is much thicker than you want, just add water as necessary.
This keeps well in the frig for about a week. Thickened, it makes a great spread on a sandwhich made with leftover grilled chicken and/or vegs.