Curried Cashew Spread By Monsoon Coast Recipes

CURRIED CASHEWS

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.

CURRIED CASHEW SPREAD BY MONSOON COAST

Steps:

• In a dry frying pan, roast the cashews and sesame seeds. Roast until golden & toasty. Cool and transfer to a food processor, process until fairly fine but not a paste. Add chick peas, olive oil, cilantro, garlic, salt, Monsoon Coast Moghul Curry and lemon juice to the food processor and blend until a nice smooth consistency. Taste for seasoning and serve at room temperature.

CURRIED CASHEWS

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.