🥘 Ingredients
- raw cashews 1 cup
- large yellow onions 2
- garlic cloves 10
- piece fresh ginger 3 inch
- serrano peppers 1-3
- tomato paste 4 tbsp
- neutral-flavored oil 1 ½ tbsp
- curry powder 1 tbsp
- ground coriander 2 tsp
- ground cinnamon 1 tsp
- freshly grated nutmeg 1 tsp
- ground turmeric ½ tsp
- kosher salt + lots of freshly cracked black pepper 1 tbsp
- water 1.5-1.75 cup
- canned pumpkin puree 1 cup
- nutritional yeast ¼ cup
- organic cane sugar 1 tsp
- tamarind paste or concentrate or medium lime 1 tbsp
📝
For spicy, use 3 pepper. For moderate heat, use 2 and remove the membranes/seeds from 1. For mild heat, use 1 pepper, or use jalapeños, which are a bit milder. You’ll need a food processor and a blender (sorry!). The food processor speeds up prep, but you could just finely chop the onions, ginger, garlic & serrano peppers.
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1Prepare: raw cashews , large yellow onions , garlic cloves , piece fresh ginger , serrano peppers , tomato paste , neutral-flavored oil , curry powder , ground coriander , ground cinnamon , freshly grated nutmeg , ground turmeric , kosher salt + lots of freshly cracked black pepper , water , canned pumpkin puree , nutritional yeast , organic cane sugar , tamarind paste or concentrate or medium lime .
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2Soak the cashews. If you have a high-powered blender, cover the cashews with boiling water; soak for 20 minutes , then drain and rinse. If you don’t have a high-powered blender, add the cashews to a saucepan, cover with water, and boil for 20 minutes, then drain and rinse. While they soak/boil, continue making the recipe.
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3Mince the aromatics. To a food processor, layer in roughly half of the prepped onions, garlic, ginger, serrano peppers, and tomato paste, then repeat the layers with the other half (for even mixing). Pulse several times until finely minced but not pureed, pushing down the ingredients to evenly incorporate. NOTE: If your food processor is smaller than 12 cups (2.8 L), don't repeat the layers and pulse everything in 2 separate batches.
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4Cook the masala sauce. Heat a large sauté pan over medium-high heat with the oil. Once hot, add the minced aromatics. Cook for about 8 minutes , stirring occasionally, until the moisture has been mostly drawn out. While it cooks, mix the Masala Spices in a small bowl. NOTE: If using Morton’s kosher salt, sea salt, or table salt, use timer 1/2 tsp salt.
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5Add the Masala Spices to the pan. Stir almost constantly for 30-60 seconds , deglazing with a splash of water to prevent sticking.
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6Take off the heat and transfer to a blender. Add the soaked cashews, 1 1/2 cup water, pumpkin puree, nutritional yeast, sugar, and 1 tbsp of tamarind (or lime juice). Blend for a few minutes on high until as smooth as possible, scraping down the sides as you go. The consistency should be almost like a smoothie—creamy but pourable. If too thick, add 2-4 tbsp of water one spoonful at a time and blend again. Taste, adding more tamarind or lime juice for more tang. For a stronger pumpkin taste, add more pumpkin puree. Season to taste with salt and pepper as needed. NOTE: The sauce may taste concentrated now, but it will mellow out when used in the recipes.
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7Once cool, refrigerate for 4 to 5 days.