Curry Spiced Cashews Recipes

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CURRIED CASHEWS



Curried Cashews image

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

6 tablespoons lemon juice
6 tablespoons curry powder
4 teaspoons kosher salt
6 cups unsalted 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.

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

CURRY SPICED CASHEWS



Curry Spiced Cashews image

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

2 cups salted cashews
1 tablespoon olive oil
2 teaspoons curry powder
1 garlic clove, minced
1 teaspoon Worcestershire sauce
3/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 cup dried cranberries

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.

INDIAN-SPICED CASHEWS



Indian-Spiced Cashews image

Use as a snack when friends drop by or use to garnish a salad or curried dish. This makes a nice gift in a pretty jar.

Provided by Annacia

Categories     Lunch/Snacks

Time 20m

Yield 3 Cups

Number Of Ingredients 7

3 cups unsalted cashews (about 1 lb)
3 tablespoons packed brown sugar
2 teaspoons sea salt or 2 teaspoons pickling salt
2 teaspoons curry powder
1/2 teaspoon ground cumin
1/4 cup water
1 tablespoon butter, melted

Steps:

  • On parchment paper-lined or greased rimmed baking sheet, toast cashews in 350°F (180°C) oven until fragrant and golden, about 10 minutes.
  • Meanwhile, in large bowl, combine 2 tbsp (25 mL) of the sugar, salt, curry powder and cumin; set aside.
  • In saucepan, bring water, remaining brown sugar and butter to boil, stirring constantly. Add cashews, stirring to coat; simmer until no liquid remains, about 3 minutes. Add to spice mixture; toss to coat well.
  • Spread nuts on same baking sheet; roast until coating is dry and slightly golden, about 10 minutes. Let cool on pan on rack. (Make-ahead: Store in airtight container at room temperature for up to 1 week.).

Nutrition Facts : Calories 839.8, Fat 65.7, SaturatedFat 13.4, Cholesterol 10.2, Sodium 1601.4, Carbohydrate 52.9, Fiber 4.7, Sugar 19.8, Protein 22

SPICY CASHEWS



Spicy Cashews image

These seasoned nuts are so good, it's hard to stop eating them. I made them for gift baskets and got many compliments. They are perfect for the holidays but delicious to munch any time. -Jean Voan, Shepherd, Texas

Provided by Taste of Home

Categories     Snacks

Time 15m

Yield 2-2/3 cups.

Number Of Ingredients 6

2 cans (10 ounces each) salted cashews
3 tablespoons butter
1 tablespoon canola oil
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 to 1/2 teaspoon crushed red pepper flakes

Steps:

  • In a large skillet, saute cashews in butter and oil for 4-5 minutes or until golden brown. Spread on a paper towel-lined baking sheet; let stand for 2-3 minutes. Transfer to a large bowl. Sprinkle with salt, chili powder and pepper flakes; toss to coat. Store in an airtight container.

Nutrition Facts : Calories 273 calories, Fat 24g fat (7g saturated fat), Cholesterol 11mg cholesterol, Sodium 425mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

CREAMY CASHEW CHICKEN CURRY



Creamy Cashew Chicken Curry image

Mooove over, real cream - this curry is made rich and creamy with (cow-free) cashew cream, which is remarkably similar to heavy cream in appearance, taste, and in-sauce behavior. In fact, cashew cream actually thickens up faster. You won't need anything too exotic, besides maybe garam masala, to make this straightforward recipe. Garnish with whole cashews, lime wedges, and cilantro. Serve with rice, garlic naan, or both!

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Indian

Time 4h50m

Yield 8

Number Of Ingredients 20

2 teaspoons kosher salt, or more to taste
1 ½ teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons paprika
½ teaspoon cayenne pepper
½ teaspoon ground turmeric
2 teaspoons garam masala
2 pounds boneless, skinless chicken thighs
1 tablespoon vegetable oil
2 tablespoons butter, divided
1 yellow onion, chopped
2 tablespoons tomato paste
4 garlic cloves, minced
1 tablespoon minced fresh ginger root
1 cup chicken broth
2 cups cold water
¾ cup whole roasted cashews
⅓ cup sliced green onions
⅓ cup freshly chopped cilantro
1 lime, juiced

Steps:

  • Mix salt, cumin, coriander, paprika, cayenne, turmeric, and garam masala together in a small bowl.
  • Cut a chicken thigh in half lengthwise along the crease. Halve the thicker portion to end up with three 2-inch pieces. Repeat with remaining chicken thighs.
  • Transfer chicken to a bowl. Add oil and about 1/2 of the spice blend; mix thoroughly. Cover with plastic wrap and marinate in the fridge for 4 to 12 hours.
  • Heat 1 tablespoon butter in a large pan over high heat until melted and golden brown. Add the chicken in a single layer. Cook until browned, 4 to 5 minutes per side. Return chicken and accumulated juices to the bowl.
  • Heat remaining butter in the same pan over medium-high heat. Add onion, remaining spice blend, tomato paste, garlic, and ginger. Cook and stir until fragrant, 2 to 3 minutes. Pour in chicken broth and bring to a simmer. Add the chicken and any accumulated juices.
  • Combine water and cashews in a blender; blend on high speed until very smooth. Stir cashew cream into the pan. Reduce heat to medium and simmer until flavors blend, 15 to 20 minutes. Stir in green onions and cilantro; taste for seasoning. Squeeze in lime juice.

Nutrition Facts : Calories 287.4 calories, Carbohydrate 9.4 g, Cholesterol 76.8 mg, Fat 18.5 g, Fiber 1.9 g, Protein 22 g, SaturatedFat 5.4 g, Sodium 823.9 mg, Sugar 2.2 g

BOMBAY SPICED CASHEWS



Bombay Spiced Cashews image

This is a great little Indian flavored snack from Chatelaine Food Express Quickies. Store the nuts in an airtight container in the refrigerator or freezer.

Provided by Dreamer in Ontario

Categories     Nuts

Time 7m

Yield 2 cups

Number Of Ingredients 7

1 tablespoon butter
1 garlic clove, crushed
2 teaspoons curry
1 teaspoon Worcestershire sauce
1/2 teaspoon chili powder
1/4 teaspoon cayenne
2 cups roasted salted cashews

Steps:

  • Stir first 6 ingredients together in a large frying pan over medium heat.
  • When butter mixture bubbly, add cashews and stir until hot and coated, (about 3 to 4 minutes).
  • Spread on paper towels to cool.

SRI LANKAN CASHEW CURRY



Sri Lankan Cashew Curry image

This creamy, mellow cashew curry recipe is often the one soothing element-besides rice, of course-in an otherwise fiery Sri Lankan meal.

Provided by Lauren Joseph

Categories     Cashew     Onion     Garlic     Ginger     Curry     Paprika     Lime     Sri Lanka     Dinner     Vegan     Vegetarian     Coconut

Yield 4 Servings

Number Of Ingredients 11

2 cups raw cashews, soaked in water overnight
1 Tbsp. virgin coconut oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 2" piece ginger, peeled, finely chopped
2 tsp. homemade or store-bought unroasted Sri Lankan curry powder
½ tsp. ground turmeric
½ tsp. paprika
1¼ tsp. kosher salt, plus more
1¼ cups unsweetened coconut milk
Lime wedges (for serving)

Steps:

  • Drain and rinse cashews; set aside. Heat coconut oil in a large Dutch oven or other heavy pot over medium. Add onion, garlic, and ginger and cook, stirring occasionally, until onion is softened and translucent, 5-7 minutes.
  • Add curry powder, turmeric, paprika, and 1¼ tsp. salt to pot and cook, stirring to coat aromatics, until toasted and fragrant, about 2 minutes.
  • Add 1½ cups water to pot, scraping up any browned bits stuck to bottom with a wooden spoon. Stir in coconut milk and reserved cashews and bring just to a boil. Reduce heat so mixture is at a rapid simmer and cook, stirring occasionally and adjusting heat as needed, until cashews soften slightly and liquid is reduced by two thirds, 25-35 minutes. Remove from heat and let cashew curry sit 10 minutes (sauce will continue to thicken as it cools). Squeeze in lime juice; taste and season with more salt if needed.
  • Cook's Note: Don't stress over the texture of the cashews. After their overnight soak and simmer, they'll be plenty soft-and you can't really overcook them.

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