Yellow cashew curry sauce

A take on an Indian yogurt sauce...

Begin by dicing

2 potatoes

and bringing to a boil. Cook for 15-20 minutes or until just tender. While this is cooking, slice

3 onions and
4 oz white mushrooms.

Dry roast

1 teaspoon cumin seeds.

When they brown, add oil and fry the onions and mushrooms. When the onions brown, add

1 can white beans

and the cooked potatoes.

Grind

1/4 cup raw cashews and
1/4 cup water

in a food processor or blender for 2 minutes. To this, add

1/2 teaspoon chili powder,
1/2 teaspoon tumeric,
cilantro,
1 tablespoon lemon juice,
and a pinch of salt.

Add this to the frypan with

8 oz shredded fake chicken

and stir frequently until the mixture thickens. Serve over brown rice.