The Butler's Table

Indian Creamy Sauce With Rice

Vegan tomato, cashew, coconut cream, and spice sauce served with rice and crisp nutritional yeast cashews.

Indian Indian Gluten-free Gluten-free Pan Pan Rice Rice Tomato Tomato Main Main Sauce Sauce

Ingredients

Method

  1. Start the sauce base

    Peel the garlic and crush it with the flat side of a knife. Cut the carrot into small pieces.

  2. Fry the vegetables and nuts

    Heat half the olive oil in a pan. Add the carrot, garlic, and half the cashew nuts. Fry for about 5 minutes, until lightly golden.

  3. Simmer until soft

    Add 1 tablespoon nutritional yeast, the cinnamon, cardamom, star anise, and ground ginger. Stir well, then add the passata and water. Cover and simmer gently for about 15 minutes, until the carrot is soft.

  4. Blend and finish the sauce

    Blend the mixture to a smooth puree. Stir in the coconut cream, lemon juice, and salt to taste.

  5. Make the crisp cashew topping

    Heat the remaining olive oil in a separate pan and toast the remaining cashew nuts until golden. Remove from the heat, then mix with a pinch of salt and the remaining nutritional yeast. Leave to cool completely so the nuts crisp again.

  6. Serve

    Serve the creamy sauce with cooked basmati rice, topped with the seasoned cashews and chopped fresh parsley.

Notes

The source says the sauce is usually served with rice, but it also works with couscous, quinoa, or pasta. The rice amount here is a practical serving assumption for 2 to 4 portions.