Ingredients

• 200 gm of cashews
• 3 cloves of garlic, crushed
• 1 tbsp of ginger, finely grated
• 1 tbsp of poppy seeds
• 2 tsp of ground aniseed or try fennel (if aniseed unavailable)
• 1 cup of coconut milk
• 1 tsp of salt

Method

Pre soak ½ the cashews in enough water to just cover them and once they are soft (4-6 hrs), blend to make cashew milk. Mince or chop the remaining half of the cashews into small pieces. 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 cashew pieces and continue stirring. Now add the coconut milk, cashew milk and salt, mixing well, and then bring it to the boil. Allow this to simmer for 2 minutes.

This creamy sauce tastes great over vegetables such as cauliflower and potato.