Curry Nuts Recipes

CURRIED PEANUTS

Curried Peanuts image

I make a big batch of these nuts at least once or twice a week to satisfy our six children. The never last long around our house, but I don't mind because I can whip up another batch in a matter of minutes.-Debbie Lewis, Longview, Washington

Provided by Taste of Home

Categories Snacks

Time 15m

Yield 1 cup.

Number Of Ingredients 4

Ingredients

1-1/2 teaspoons butter
4-1/2 teaspoons brown sugar
1/4 to 1/2 teaspoon curry powder
3/4 cup salted dry roasted peanuts

Steps:

In a heavy skillet, melt butter; stir in sugar and curry powder. Add peanuts. Cook and stir over medium heat for 3-4 minutes. Spread on a sheet of oil; separate nuts. Cool. Store in an airtight container.

Nutrition Facts :

COCONUT-CURRY CASHEWS

Coconut-Curry Cashews image

Cashew curry, a popular Indian dish, is the inspiration for this snack. The sweet coconut flakes subdue the heat of the spice.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Nuts & Seeds Cashews

Time 1h5m

Yield Makes 2 cups

Number Of Ingredients 8

Ingredients

2 tablespoons unsalted butter
1 tablespoon curry powder
3/4 cup sugar
1 tablespoon water
1 tablespoon honey
Coarse salt
2 cups unsalted roasted cashews (9 ounces)
1/2 cup large unsweetened coconut flakes

Steps:

Preheat oven to 350 degrees. Melt butter in medium saucepan over medium heat. Stir in curry powder, and cook until toasted, about 1 minute. Stir in sugar, water, honey, and 1 1/4 teaspoons salt. (Mixture will resemble wet sand.) Add cashews, and toss to coat using a rubber spatula.
Transfer cashew mixture to a parchment-lined baking sheet, and spread into a single layer using rubber spatula. Bake for 15 minutes. Remove from oven, stir, and sprinkle with coconut. Bake until cashews and coconut are golden, 6 to 7 minutes more.
Transfer sheet to a wire rack. Stir nuts, and let stand until cool and hardened, about 30 minutes.

CASHEW CURRY

Cashew curry image

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

Ingredients

1 small onion , chopped
3-4 garlic cloves
thumb-sized piece ginger , peeled and roughly chopped
3 green chillies , deseeded
small pack coriander , leaves picked and stalk roughly chopped
100g unsalted cashews
2 tbsp coconut oil
1 ½ tbsp garam masala
400g can chopped tomatoes
450ml chicken stock
3 large chicken breasts (about 475g), any visible fat removed, chopped into chunks
155g fat-free Greek yogurt
10ml single cream (optional)
165g boiled or steamed greens (choose from spinach, kale, runner beans, asparagus or broccoli)

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

CURRY SPICED MIXED NUTS

Curry Spiced Mixed Nuts image

Make and share this Curry Spiced Mixed Nuts recipe from Food.com.

Provided by dicentra

Categories Nuts

Time 2h5m

Yield 24 serving(s)

Number Of Ingredients 6

Ingredients

6 cups mixed nuts
4 tablespoons butter, melted
2 tablespoons sugar
1 1/2 teaspoons curry powder
1 teaspoon garlic powder
1 teaspoon ground cinnamon

Steps:

Heat slow cooker on high for 15 minutes; add nuts.
Drizzle butter over nuts and toss. Sprinkle with remaining ingredients and toss to coat.
Cover and cook on low for 2 hours, stirring every 20 minutes.
Turn heat to high; uncover and cook 30 minutes, stirring after 15 minutes.

Nutrition Facts : Calories 225.6, Fat 19.6, SaturatedFat 3.6, Cholesterol 5.1, Sodium 246.2, Carbohydrate 10, Fiber 3.2, Sugar 2.6, Protein 6

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