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Serve with thinly sliced fennel, chilled steamed asparagus, endive leaves, purple heirloom carrots and radishes. You can also use as a sauce to top chicken, fish or grilled tofu, or thin them with lemon juice to make a creamy salad dressing.
To a small skillet on medium-low, add cashews and toast for 3 minutes. Add curry powder and toast for 2 minutes more. Transfer mixture to a small food processor with yogurt, lime zest and juice; process until smooth. Season with salt. Transfer to a bowl, cover and refrigerate for 30 minutes. Garnish with chopped cashews.
- Serving Size 1/6 of recipe
- Calories 96
- Carbohydrate Content 5 g
- Cholesterol Content 6 mg
- Fat Content 6 g
- Fiber Content 1 g
- Protein Content 6 g
- Saturated Fat Content 2 g
- Sodium Content 56 mg
- Sugar Content 2 g
- Monounsaturated Fat Content 3 g
- Polyunsaturated Fat Content 1 g