This recipe requires only 10 Ingredients and thirty minutes. If you’ve made my curry recipes in the past, you probably already have everything on hand.
I hope that you enjoy these cashews. These cashews are curry-spiced and crunchy. They’re savory, slightly sugary, and addictive. Stay tuned for a recipe that uses these in a salad!
Ingredients
- 2 cups raw cashews*
- Coconut oil or olive oil melted to 1 1/2 tbsp
- Maple syrup, 1 tbsp
- Green curry paste * 1 tbsp
- Curry powder* 1 tsp
- Use more sugar to taste. 1 1/2 Tbsp Coconut Sugar
- Half a teaspoon of ground cumin
- 1/2 tsp ground ginger
- Ground turmeric, 1/2 tsp
- Half a teaspoon of sea salt
- Cardamom, coriander, and one pinch of each ( optional).
- 1 tsp lime zest (optional)
Instructions
- Preheat oven to 325° F (163° C). Line a baking tray with parchment paper. (Use more baking sheets if you are increasing the batch size).
- Toast cashews for 5 minutes on a baking sheet.
- Add oil, maple syrup, and green curry paste into a medium-sized mixing bowl. Whisk to combine.
- Add the slightly toasted cashews to the curry mix. Mix well. Add remaining spices (curry through sea salt) and combine.
- Add back to the baking sheet, and bake another 8-12 mins or until golden brown. Taste a cashew after it has cooled down a little and adjust the seasoning as necessary while still warm. Add more cumin to intensify the curry flavor. You can also add more curry powder or coconut sugar to sweeten. Sprinkle with lime zest, and toss the salad to coat.
- Keep leftovers at room temperature in an airtight container for up to 2-3 weeks. It’s best eaten within the first seven days!