Best Curried Cashews Recipes

CURRIED RICE PILAF WITH CASHEWS

Steps:

• Cook onion, garlic, salt, and pepper in butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat, stirring occasionally, until onion is golden, 6 to 9 minutes. Add curry and cook, stirring, 1 minute.
• Add rice and cook, stirring, 1 minute, then add water and bring to a boil. Cover and reduce heat to low, then cook 18 minutes. Remove from heat and let rice stand, covered, 5 minutes, then fluff with a fork. Gently toss with cashews and cilantro.

SPINACH, PEAR, AND FRISEE SALAD WITH CURRIED CASHEWS

Steps:

• To make the vinaigrette, whisk together the vinegar, mustard, honey, sesame seeds, garlic, and salt and pepper, to taste, in a bowl. Gradually whisk in the oil. Set aside.
• To make the curried cashews, preheat the oven to 400 degrees F.
• On a baking sheet, toast the cashews until golden, 8 to 10 minutes. Meanwhile, combine the melted butter, rosemary, curry powder, brown sugar, salt, and cayenne in a bowl. Add the toasted cashews while they are still hot and toss with a rubber spatula so they are thoroughly coated with the spices and butter. Leave the oven on to cook the bacon.
• Put the bacon on a baking sheet, place it in the oven, and cook until crisp, 8 to 10 minutes. Remove the bacon from the pan and cut the slices into 1-inch pieces. Keep the bacon warm.
• In a large bowl, combine the spinach, frisee, red onions, and sliced pears. Toss with enough vinaigrette to coat everything well.
• Divide the salad among 6 plates. Garnish each salad with pieces of warm bacon and spiced cashews. Set a grape cluster on the side of each salad.
• The bacon can be cooked ahead, stored in the refrigerator, and reheated. The cashews can be cooked early in the day and stored at room temperature. The vinaigrette can be stored refrigerated, tightly covered, for several days.

CURRIED TURKEY SALAD WITH CASHEWS

Steps:

• Preheat oven to 375°F. Place turkey in baking pan. Brush turkey with oil. Sprinkle with salt and pepper. Roast until meat thermometer inserted into thickest part of meat registers 180°F, about 1 hour. Cool. Remove skin and bones. Cut meat into 1/2-inch cubes.
• Whisk mayonnaise, wine, chutney, curry powder, lemon juice and ginger in large bowl. Add turkey, onions, celery and raisins; toss to coat. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.) Mix cashews into salad.

CURRIED CHICKEN SALAD WITH CASHEWS

Steps:

• Combine the chicken, cashews, grapes, and celery in a bowl.
• In a smaller bowl, mix the mayonnaise, curry powder, honey and lemon juice until well-blended.
• Add the dressing to the chicken mixture and toss lightly.
• Refrigerate at least 2 hours before serving.

CURRIED 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.

COCONUT CURRIED RICE WITH CASHEWS

Steps:

• Combine coconut water, rice, chicken bouillon, curry powder, cinnamon, chili powder, turmeric, and black pepper in a pot; bring to a boil. Reduce heat to low and simmer for 6 minutes. Stir cashews into rice mixture and cook for 2 minutes more. Let stand for 2 to 3 minutes; fluff rice with a fork.

CURRIED CHICKEN SALAD WITH MANGOES AND CASHEWS

Steps:

• Combine mayonnaise, preserves, curry, lime juice, and seasonings in a large bowl.
• Add chicken, mango, celery, scallions, and cilantro; toss to coat.
• Add cashews just before serving.
• Serve on croissants.

CURRIED SWEET POTATO CHICKEN SALAD WITH CASHEWS

Steps:

• Place a rimmed baking sheet in the oven and preheat to 425 degrees F. Cover the red onion with cold water in a small bowl and set aside. Toss the sweet potatoes with 2 tablespoons olive oil, the curry powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread the sweet potatoes in a single layer on the hot baking sheet and roast until tender and browned around the edges, 20 to 25 minutes.
• Meanwhile, whisk the lime zest and juice, mango chutney, remaining 3 tablespoons olive oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Drain the red onion and add to the bowl along with the kale, lettuce, chicken and half the herbs; toss to coat. Season with salt and pepper. Divide among bowls and top with the sweet potatoes, cashews and remaining herbs.

CURRIED COUSCOUS WITH BROCCOLI AND FETA (AND CASHEWS!)

Steps:

• Bring 1 3/4 cups water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
• While couscous stands, steam broccoli florets, covered, for 3 minutes or until tender.
• Combine couscous, broccoli, onion, and next 10 ingredients (onion through chickpeas), tossing gently. Sprinkle with cheese.

CURRIED TURKEY SALAD WITH CASHEWS

Steps:

• Preheat oven to 375°F
• Place turkey in baking pan.
• Brush turkey with oil.
• Sprinkle with salt and pepper.
• Roast until meat thermometer inserted into thickest part of meat registers 180°F, about 1 hour.
• Cool.
• Remove skin and bones.
• Cut meat into 1/2-inch cubes.
• Whisk mayonnaise, wine, chutney, curry powder, lemon juice and ginger in large bowl.
• Add turkey, onions, celery and raisins; toss to coat.
• Season with salt and pepper.
• (Can be made 1 day ahead. Cover; chill.)
• Mix cashews into salad.

CURRIED CHICKEN WITH APPLE, RAISINS AND CASHEWS

Steps:

• Saute onions in butter and canola oil until translucent. Add chicken and cook on medium high for a couple of minutes, then add salt, garlic, ginger and curry spices, stir. Add 4 cups of chicken stock, apples and raisins. Stir occasionally, once boiling turn down to medium low until chicken is finished cooking. Remove from heat, add sour cream and nuts (reserving 2 tablespoons nuts for garnish) Garnish dish with chopped cilantro and nuts. Enjoy!

CURRIED BROCCOLI SALAD WITH BACON AND CASHEWS

Steps:

• Chop broccoli florets finely with a chef knife, or you may pulse"lightly" in a food processor until finely chopped.
• Toss broccoli with onions, raisins, and cashews in a mixing bowl.
• In another small bowl, stir together mayo, sour cream, sugar, vinegar, curry powder and salt.
• Use a whisk to blend well.
• Add dressing to salad and toss until vegetables are evenly coated.
• Cover and refrigerate for 2-3 hours (to blend flavors).
• Garnish with crumbled bacon just before serving.
• Can be made up to one day in advance.

LACINATO KALE SALAD WITH DRIED CRANBERRIES, CASHEWS, APPLE AND CURRIED DRESSING

Steps:

• To make salad: Tear the kale leaves away from their tough center rib. Discard the ribs and slice the kale leaves into 1/2-inch-thick ribbons. Toss the kale, cabbage, cashews, cranberries and apple together in a large serving bowl. To make dressing: Combine the apple, vinegar, honey, garlic, curry powder and salt in a blender and blend until smooth. With the blender running and the lid slightly ajar, add the oil in a slow, steady stream. Pour the dressing over the kale mixture and, with clean hands, "massage" the dressing into the salad leaves. Allow the mixture to marinate for 30 minutes before serving to allow kale leaves to wilt and turn tender. Salt and pepper to taste.

CURRIED GREENS WITH GOLDEN ONIONS AND CASHEWS

Steps:

• Cook onion with salt to taste in 3 tablespoons oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until deep golden and some wedges are crisp, 15 to 20 minutes. Meanwhile, stir together spices.
• Add cashews to onion and cook, stirring occasionally, until nuts are 1 shade darker, about 3 minutes. Stir in 1 1/2 teaspoons spice mix and cook, stirring, until fragrant, about 30 seconds. Remove skillet from heat.
• Heat remaining 3 tablespoons oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then cook remaining spice mix, stirring, until fragrant, about 30 seconds. Immediately stir in the 3 greens and water and cook, stirring occasionally, until most of liquid is evaporated and greens are tender, 3 to 5 minutes. Season with salt.
• Serve greens sprinkled with onion mixture.

CURRIED CHEX™ MIX WITH COCONUT AND CASHEWS

Steps:

• In large microwavable bowl, mix chow mein noodles, cereal, cashews and coconut; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.
• Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.

CURRIED CASHEWS

Steps:

• Adjust a rack in the center of the oven and preheat the oven to 400 degrees F. Spread the cashews in a single layer on a parchment-lined baking sheet and bake them until they are just beginning to turn golden, about 7 minutes. Remove from the oven and let the nuts cool completely, about 30 minutes. Leave the oven on. Meanwhile, combine the brown sugar, salt, curry powder, cumin, and cayanne in a medium bowl. Once the nuts have cooked, beat the egg whites in a medium bowl with an electric mixer until they are very frothy, about 2 minutes. Add the cashews and toss to coat evenly. Strain the cashews through a fine mesh sieve to remove the excess egg whites. Transfer the cashews to the bowl with the spices and toss well to coat. Spread the cashews back onto the baking sheet and bake for 5 minutes. Stir the cashews and bake until the cashews are fragrant and golden brown, another 4 to 5 minutes

CURRIED CASHEWS

Steps:

• In a skillet, melt butter. Add cashews; cook and stir over medium heat until lightly browned, about 10 minutes. Remove to paper towels to drain. Sprinkle with curry powder and salt.

CURRIED CASHEWS

Steps:

• Heat oven to 300º F.
• Bring sugar and water to boil in small saucepan on medium-high heat; simmer on medium heat 4 to 5 min. or until sugar is dissolved and thickened to syrup-like consistency.
• Add nuts, seasonings and coconut; cook and stir 2 min. or until nuts are well coated. (Coated nuts will be saucy.)
• Remove from heat; spread onto baking sheet sprayed with cooking spray. Bake 20 min., turning nuts after 10 min. Cool completely. Serve or store in covered container.