Cashew Butter Sauce

Directions

1. 1
   Heat the oil in a saucepan.
2. 2
   Add the bell pepper and scallions and cook over medium-low heat until the pepper softens, about 4 minutes.
3. 3
   Add the tomato and cook for 3 to 4 minutes longer, stirring, until it softens.
4. 4
   Sprinkle in the flour and stir until well blended with the vegetables.
5. 5
   Pour in the stock and bring to a gentle simmer.
6. 6
   Whisk in the cashew butter, then add the curry and optional ginger.
7. 7
   Cook for another 2 to 3 minutes, until smooth and thick.
8. 8
   Season with salt and pepper.
9. 9
   Serve at once or cover until needed, then heat through before serving.
10. 10
    (per 1/4 cup)
11. 11
    Calories: 116
12. 12
    Total Fat: 9g
13. 13
    Protein: 3g
14. 14
    Carbohydrates: 7g
15. 15
    Fiber: 1g
16. 16
    Sodium: 50mg