Categories: Sauces, gravies, seasonings

Ingredients

• 1 lb. carrots, thinly sliced
• 1 (14.5 oz.) can reduced-sodium chicken broth
• 1/4 cup unsweetened light coconut milk
• 2 Tbsp. chopped shallots
• 1 Tbsp. grated fresh ginger
• 2 tsp. curry powder
• 2 cloves garlic, minced
• Ground white pepper to taste
• 1 tsp. cornstarch
• 2 Tbsp. finely chopped cashews
• 2 Tbsp. fresh cilantro

Directions

1. In a 4-quart Dutch oven, bring 3 cups water to boiling. Add carrots. Simmer, covered, 5 to 7 minutes or until tender; drain.
2. In Dutch oven, mix carrots, broth, coconut milk, shallots, ginger, curry powder, garlic and white pepper. Bring to boiling; reduce heat. Simmer, covered, 5 minutes. let cool slightly.
3. Transfer to blender. Cover; blend until smooth. Return to Dutch oven. Mix 1 Tbsp. cold water and cornstarch; stir into sauce. Cook and stir until bubbly. Add meatballs; heat through. Top each serving with nuts and cilantro

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