Best Curry Spiced Cashews Recipes

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

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

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

Ingredients

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.