Curried Almonds Recipes

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CURRIED ALMONDS



Curried Almonds image

Make and share this Curried Almonds recipe from Food.com.

Provided by KittyKitty

Categories     Lunch/Snacks

Time 20m

Yield 3 cups

Number Of Ingredients 4

3 cups blanched whole almonds
1 tablespoon butter, melted
1 1/4 teaspoons seasoning salt
3/4 teaspoon curry powder

Steps:

  • Place almonds in a shallow roasting pan; brush with butter, and stir well. Roast almonds at 350F for 10 minutes or until golden brown.
  • Combine salt and curry powder;sprinkle over almonds, and stir until coated.
  • Return to oven, and bake an additional 10 minutes.
  • Drain on paper towels; cool. Store in airtight container.

Nutrition Facts : Calories 862.1, Fat 76.3, SaturatedFat 8, Cholesterol 10.2, Sodium 28.9, Carbohydrate 28.5, Fiber 17, Sugar 6.9, Protein 30.5

CURRIED ALMONDS



Curried Almonds image

Toasty almonds tossed with Madras curry powder are perfect for snacking or topping salads.

Provided by Food Network Kitchen

Time 1h30m

Yield about 2 cups

Number Of Ingredients 5

Vegetable oil, for the baking sheet
3 tablespoons sugar
1 tablespoon Madras curry powder
1 large egg white
2 cups salted roasted almonds

Steps:

  • Preheat the oven to 250 degrees F. Lightly oil a rimmed baking sheet.
  • Whisk together the sugar, curry powder and egg white in a medium bowl until thoroughly blended and slightly foamy. Add the almonds 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 will continue to crisp as they cool.
  • Cool completely on the pan. Nuts will keep in an airtight container for up to 5 days.

CURRIED RICE WITH ALMONDS



Curried Rice with Almonds image

????In this rice dish, green onions and sweet red pepper give holiday color, raisins bring a touch of sweetness and almonds add crunch. I think you'll agree that the mild curry flavor pleases all palates. -Janice Christofferson, Eagle River, WI

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 10 servings.

Number Of Ingredients 14

1/2 cup thinly sliced green onions
1/3 cup chopped sweet red pepper
3 tablespoons butter, divided
1-1/2 cups uncooked long grain rice
1 teaspoon minced fresh gingerroot
3 cups hot water
1/4 cup golden raisins
2 tablespoons lime juice
2 tablespoons soy sauce
2 teaspoons chicken bouillon granules
1 to 2 teaspoons curry powder
1 teaspoon grated lime zest
1 can (8 ounces) pineapple chunks, drained and cut into thirds
1/3 cup slivered almonds, toasted

Steps:

  • In a large saucepan, saute onions and red pepper in 1 tablespoon butter until tender; set aside. , In the same saucepan, saute rice and ginger in remaining butter until golden brown, 4-5 minutes. Stir in the water, raisins, lime juice, soy sauce, bouillon, curry and lime zest. Bring to a boil. Reduce heat; cover and simmer until rice is tender, 16-20 minutes. Stir in pineapple and the red pepper mixture. Garnish with almonds.

Nutrition Facts : Calories 195 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 382mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic exchanges

CROCK POT CURRIED ALMONDS



Crock Pot Curried Almonds image

Make and share this Crock Pot Curried Almonds recipe from Food.com.

Provided by Bekah

Categories     Lunch/Snacks

Time 3h5m

Yield 1 pound

Number Of Ingredients 4

2 tablespoons melted butter
1 tablespoon curry powder
1/2 teaspoon seasoning salt
1 lb blanched almond

Steps:

  • Mix butter, curry and seasoned salt.
  • Pour over almonds in crock pot and mix to coat well.
  • Cover and cook on low for 2 to 3 hours.
  • Turn to high, uncover pot mix and cook for 1 to 1 1/2 hours.
  • ENJOY!

Nutrition Facts : Calories 2867.8, Fat 254.2, SaturatedFat 32.4, Cholesterol 61.1, Sodium 294.3, Carbohydrate 94.4, Fiber 49.4, Sugar 22.8, Protein 100.9

MILD CURRIED LAMB CASSEROLE WITH ALMONDS



Mild Curried Lamb Casserole with Almonds image

Commonly referred to as bobotie in its native South Africa, this everyday dish is typically served over rice, with assorted accompaniments.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 23

3 tablespoons extra-virgin olive oil
3 medium onions, finely chopped
2 tablespoons minced fresh ginger (1 1/2-inch piece)
Coarse salt and freshly ground pepper
1 teaspoon ground turmeric
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
2 pounds ground lamb
1/2 cup slivered almonds (1 ounce), toasted
4 slices white bread, crusts removed
1 3/4 cups whole milk
2 tablespoons apricot preserves
1 tablespoon plus 2 teaspoons fresh lemon juice
4 large eggs
1/8 teaspoon ground nutmeg
1 teaspoon finely grated lemon zest
4 fresh or dried bay leaves
Accompaniments, such as cilantro sprigs, lemon or lime wedges, mango chutney, sliced banana, and unsweetened coconut flakes
Cooked rice, for serving

Steps:

  • Preheat oven to 325 degrees. Heat a large saute pan over medium-high heat. Add oil, then onions and fresh ginger, and season with salt. Cook, stirring occasionally, until onions are golden brown and tender, about 15 minutes. (Reduce heat if vegetables brown too quickly.) Mix turmeric, cumin, coriander, cayenne, cinnamon, cardamom, and ground ginger in a small bowl, then stir into onions. Add lamb, and cook, breaking up large pieces with a wooden spoon, until cooked through, about 10 minutes. Stir in almonds, and cook for 2 minutes more.
  • Tear bread into large pieces, and place in a small bowl. Add 1/4 cup milk and 3/4 teaspoon salt, and let stand until milk is absorbed. Add bread mixture to lamb, and cook, stirring frequently, until bottom of pan begins to brown, 1 to 2 minutes. Stir in apricot preserves and lemon juice, scraping up browned bits from bottom. Remove from heat, and season with salt and pepper.
  • Spoon lamb into a 6-cup baking dish. Whisk eggs, nutmeg, lemon zest, and remaining 1 1/2 cups milk in a medium bowl. Pour over lamb. Place bay leaves in dish, pressing into filling. Bake until custard is set around edges and center is no longer runny, 25 to 30 minutes. Let stand for 15 minutes before serving. Serve with desired accompaniments and rice.

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