Roasted Curry Cashews Recipes

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

Time 50m

Number Of Ingredients 4

Ingredients

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

CURRIED CASHEWS

Curried Cashews image

Nuts are a healthy satisfying snack, but a little goes a long way in the calorie department. Watch your portion size. A quarter-cup serving is about 20 whole cashews.

Provided by Food Network Kitchen

Categories appetizer

Time 16m

Yield 8 (1/4 cup) servings

Number Of Ingredients 5

Ingredients

2 tablespoons unsalted butter
4 teaspoons Madras curry powder
1 teaspoon kosher salt
1/4 teaspoon cayenne
2 cups roasted salted cashews

Steps:

Preheat the oven to 350 degrees F. Melt the butter in a small skillet, then add the curry powder, salt, and cayenne and cook, stirring constantly, until aromatic, about 30 seconds.
Toss the cashews with the curry butter on a baking sheet, spread the nuts in a single layer. Bake until the nuts are hot and shiny, about 10 minutes. Cool to room temperature.

ROASTED CURRY CASHEWS RECIPE

Roasted Curry Cashews Recipe image

This Roasted Curry Cashews recipe is so easy to make and you are going to love the delicious, addictive flavor of this snack! It is a great party appetizer!

Provided by The Wanderlust Kitchen

Categories Appetizers

Time 15m

Number Of Ingredients 5

Ingredients

1 lb. raw cashews
1/8 cup. coconut oil
1 Tablespoon curry powder
1 teaspoon salt
1/8 teaspoon ground cayenne pepper (optional)

Steps:

Preheat your oven to 400 degrees Fahrenheit.
Place cashews on a large baking sheet and arrange in a single layer. Roast 7 to 9 minutes, until slightly golden brown.
Meanwhile, melt the coconut oil in a small saucepan over medium-low heat. Once melted, turn off the heat and stir in the spices.
Place the roasted cashews in a large bowl. Pour the spiced coconut oil over the cashews and toss well to coat. Serve warm or at room temperature.

Nutrition Facts : ServingSize 1 serving, Calories 173 kcal, Carbohydrate 9 g, Protein 5 g, Fat 14 g, SaturatedFat 4 g, Sodium 136 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 9 g

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

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