1 slice (1/4 inch thick) peeled fresh ginger
3/4 cup plus 2 tablespoons roasted unsalted cashews
1/3 cup plain low-fat yogurt
1/4 cup cilantro leaves
1 tablespoon brown sugar
1 teaspoon curry powder
1. In a food processor, pulse the ginger until finely chopped. Add 3/4 cup cashews; process until smooth. 2-3 minutes.
2. Add yogurt, cilantro, sugar, and curry powder; season with salt. Process until incorporated, 1 to 2 minutes, scraping down sides as needed. Transfer to a serving bowl; sprinkle with cashews. Serve with shrimp, or toss with steamed veggies. Refrigerate covered up to 3 days.
I used greek yogurt and it came out very thick so I tossed it with sautee'd shrimp... delish. I also used it in pitas with falafel... yum! I also was not really sure what 1/4 inch thick piece of ginger was... I mean it is so oddly shaped that you can't really tell what 1/4 inch think is... I mean can we use tablespoons here people. Still awesome dish...