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 or jarred ginger, optional
* Salt and freshly ground pepper to taste

Heat the oil in a saucepan. Add the bell pepper and scallions and cook over medium-low heat until the bell pepper softens, about 4 minutes.

Add the tomato and cook for 3 to 4 minutes longer, stirring, until it softens.

Sprinkle the flour in and stir until well blended with the vegetables. Pour in the water 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, then serve at once. Or, cover until needed, then heat through before serving.

Serving Size: 2 tbsp.

Number of Servings: 16

Recipe submitted by SparkPeople user SOPHIALARA.