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Curry Spiced Cashews
Food & Drink
2 cups (240 g) raw cashews*
1 1/2 Tbsp (22 g) melted coconut oil or olive oil
1 Tbsp (15 ml) maple syrup
1 Tbsp (15 g) green curry paste*
1 tsp curry powder*
1 1/2 Tbsp (18 g) coconut sugar, plus more to taste
1/2 tsp ground cumin
1/2 tsp ground ginger
1/2 tsp ground turmeric
scant 1/2 tsp sea salt
optional: pinch each ground cardamom and coriander
optional: 1 tsp lime zest
Preheat oven to 325 degrees F (163 C) and line a baking sheet with parchment paper.
Add cashews to a bare baking sheet and toast for 5 minutes.
In the meantime, add oil, maple syrup and green curry paste to a medium mixing bowl and whisk thoroughly to combine.
Remove slightly toasted cashews from the oven and add directly to the curry mixture. Toss to combine, then add remaining spices (curry powder through sea salt), and toss thoroughly to combine.
Add back to baking sheet and bake for another 8-12 minutes, or until golden brown and roasted. Once the cashews have cooled a bit, taste a cashew and adjust seasonings as needed while still warm on sheet. Add more cumin for smokiness, turmeric for earthiness, curry powder for more intense curry flavor, or coconut sugar for sweetness. Optional: sprinkle with lime zest and toss to coat.
Store leftovers in an airtight container at room temperature for 2-3 weeks. Best within the first week!
*I haven’t tested this recipe with other nuts, but I think it would also work well with almonds or pecans.
*You can sub red curry paste for the green curry paste in the same quantity. However, I would recommending omitting the extra curry powder, and adding 1/2 tsp ground paprika.