ROASTED CURRY CASHEWS RECIPE
This Roasted Curry Cashews recipe is so easy to make and you are going to love the delicious, addictive flavor of this snack! It is a great party appetizer!
Provided by The Wanderlust Kitchen
Categories Appetizers
Time 15m
Number Of Ingredients 5
Steps:
- Preheat your oven to 400 degrees Fahrenheit.
- Place cashews on a large baking sheet and arrange in a single layer. Roast 7 to 9 minutes, until slightly golden brown.
- Meanwhile, melt the coconut oil in a small saucepan over medium-low heat. Once melted, turn off the heat and stir in the spices.
- Place the roasted cashews in a large bowl. Pour the spiced coconut oil over the cashews and toss well to coat. Serve warm or at room temperature.
Nutrition Facts : ServingSize 1 serving, Calories 173 kcal, Carbohydrate 9 g, Protein 5 g, Fat 14 g, SaturatedFat 4 g, Sodium 136 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 9 g
CURRY-SPICED CASHEWS
Curry spiced cashews with green curry paste and spices! Savory, sweet, spicy, and crunchy. An easy, healthy plant-based snack!
Provided by Minimalist Baker
Categories Snack
Time 22m
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (163 C) and line a baking sheet with parchment paper (use more baking sheets, as needed, if increasing batch size).
- Add cashews to a bare baking sheet and toast for 5 minutes.
- In the meantime, add oil, maple syrup, and green curry paste to a medium mixing bowl and whisk thoroughly to combine.
- Remove slightly toasted cashews from the oven and add directly to the curry mixture. Toss to combine. Then add remaining spices (curry powder through sea salt), and toss thoroughly to combine.
- Add back to baking sheet and bake for another 8-12 minutes, or until golden brown and roasted. Once the cashews have cooled a bit, taste a cashew and adjust seasonings as needed while still warm on sheet. Add more cumin for smokiness, turmeric for earthiness, curry powder for more intense curry flavor, or coconut sugar for sweetness. Optional: sprinkle with lime zest and toss to coat.
- Store leftovers in an airtight container at room temperature for 2-3 weeks. Best within the first week!
Nutrition Facts : ServingSize 1 quarter-cup servings, Calories 218 kcal, Carbohydrate 13.9 g, Protein 4.7 g, Fat 17.4 g, SaturatedFat 5 g, Sodium 153 mg, Fiber 1 g, Sugar 4.9 g
CURRIED CASHEWS
These curried cashews are impossibly addictive--every time we made them in the Test Kitchen they disappeared in a flash. If you use salted cashews, omit the added salt.
Provided by EatingWell Test Kitchen
Categories Healthy Nut & Seed Recipes
Time 50m
Number Of Ingredients 4
Steps:
- Position racks in the upper and lower thirds of oven; preheat to 250 degrees F.
- Whisk lemon juice, curry powder and salt in a large bowl. Add cashews; toss to coat. Divide between 2 large rimmed baking sheets; spread in an even layer.
- Bake, stirring every 15 minutes, until dry, about 45 minutes. Let cool completely. Store in an airtight container.
Nutrition Facts : Calories 101.2 calories, Carbohydrate 6.2 g, Fat 8.1 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 1.6 g, Sodium 96.5 mg, Sugar 0.9 g
CURRIED CASHEWS
Bake up an irresistible snack with these sweet, savory and salty cashews.
Provided by Food Network Kitchen
Time 1h30m
Yield 6-8
Number Of Ingredients 5
Steps:
- Preheat the oven to 250 degrees F. Lightly oil a rimmed baking sheet.
- Whisk together the egg white, curry powder and sugar in a medium bowl until thoroughly blended and slightly foamy. Add the cashews and toss to coat evenly. Spread on the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes. Nuts will be fragrant and slightly darker but still a bit moist; they?ll crisp as they cool.
- Cool completely on the pan. Nuts will keep in an airtight container for up to 5 days.
CURRY SPICED CASHEWS
Spiced cashews contrast with sweet dried cranberries in this quick combo made on the stove top. Feel free to swap walnuts, almonds and/or pecans for the cashews. -Louise Gilbert, Quesnel, British Columbia
Provided by Taste of Home
Categories Snacks
Time 20m
Yield 2-1/2 cups.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, cook cashews over medium heat until toasted, about 4 minutes. Add the oil, curry powder, garlic, Worcestershire sauce, cumin and cayenne. Cook and stir for 2-4 minutes or until cashews are well coated. Spread on foil to cool completely. Stir in cranberries; store in an airtight container.
Nutrition Facts : Calories 322 calories, Fat 25g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 298mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 2g fiber), Protein 8g protein.
CURRIED CASHEW, PEAR, AND GRAPE SALAD
Whenever I make this salad for guests, I'm always asked for the recipe and my family always requests this. We call it 'The Good Salad.'
Provided by CHRISTYG
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 16
Steps:
- In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly.
- Return skillet to medium-high heat, cook bacon strips until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon, and soak up grease with a paper towel. Coarsely chop bacon, and set aside.
- In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.
- In a small bowl, stir together white wine vinegar, mustard, and honey. Slowly whisk in olive oil, and sprinkle with salt and pepper to taste.
- In a large salad bowl, toss dressing with greens, pear slices, grapes, and bacon, and sprinkle with nut mixture.
Nutrition Facts : Calories 371.5 calories, Carbohydrate 21.4 g, Cholesterol 11.7 mg, Fat 30.7 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 6.2 g, Sodium 623.9 mg, Sugar 12.7 g
CASHEW CURRY
This easy low-carb lunch is packed with iron rich veggies, crunchy cashews and chicken. Serve with your favourite steamed greens and a scattering of coriander
Provided by Joe Wicks
Categories Lunch
Time 1h20m
Number Of Ingredients 14
Steps:
- Put the onion, garlic, ginger, chillies and coriander stalks in a small food processor and blitz to a paste.
- Heat a large, non-stick frying pan over a medium heat. Add the cashews and toast for 1-2 mins until light golden. Set aside and return the pan to the heat. Add the oil and stir-fry the paste for 5 mins to soften. Add the garam masala and cook for a further 2 mins.
- Add the tomatoes and stock to the pan. Mix well, then tip into a blender with the cashews and blitz until smooth. Return to the pan, season and bring to the boil, then lower to a simmer.
- Cook for 30 mins until the sauce has thickened then add the chicken, cover with a lid and simmer for another 15 mins, until the chicken is cooked through. Add the yogurt and cream (if using), and stir well to make a creamy sauce.
- Scatter with the coriander leaves and serve with the greens.
Nutrition Facts : Calories 508 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 58 grams protein, Sodium 0.7 milligram of sodium
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