- 200 g raw cashew nuts
- 3 cloves garlic, crushed
- 1 tbsp finely grated ginger
- 1 tbsp poppy seeds (khus khus)
- 2 tsp of ground aniseed or fennel (saunf – if aniseed is unavailable)
- 1 cup coconut milk
- 1 tsp unrefined salt
Pre-soak half the cashew nuts in just enough water to cover. Once soft (4 – 6 hours), blend to make cashew milk. Finely mince the remaining half of the cashew nuts. Now “fry” the garlic and ginger in a little water and then add the poppy seeds and aniseed. Stir this well for a minute and then add the minced cashew bits and continue stirring. Now, add the coconut milk, cashew milk and salt, mix well and bring to a boil. Allow this to simmer for 2 minutes.
This creamy sauce tastes great over vegetables such as cauliflower and potato.