Curry Cashews Recipe Is A Quick And Delicious Snack. If you love curry, then this is the recipe for you. To make these Curry Cashews, toast cashews on a dry skillet for about 4-6 minutes and add them to a bowl.
In another small skillet or saucepan, combine coconut oil, garlic powder, and curry powder, occasionally stirring until aromatic. Pour the mixture over the cashews in the bowl and mix until well combined. If desired, sprinkle salt and cinnamon sugar over the top before serving.
How to Make Curry Cashews Recipe?
Prepare Time: 10 min
Cook Time: 4 min
Total Time: 14 min
Yield: 2 cups
- 1 cup Cashews
- Coconut Oil 1 Tbsp
- Garlic Powder 1 tsp
- Curry Powder Cinnamon Sugar 2 Tbsp
- Topping of your choice (optional)
Step 1. 1 cup of cashews should be roughly broken into bite-sized pieces. If you cannot find a large enough bowl to break them into, use two smaller bowls.
Step 2. Preheat the oven to 400 degrees Fahrenheit.
Step 3. After you’ve broken up your cashews, place them into a bowl and pour the contents of the saucepan over the top.
Mix the spices and oil until the cashews are evenly coated with the mixture and thoroughly mixed. If desired, sprinkle some other spices on top, such as salt, cinnamon, or sugar, in small quantities to taste.
Step 4. Spread out onto a baking sheet lined with parchment paper or foil and into the oven for 4-6 minutes until toasted and golden brown.
Nutrition Fact of Curry Cashews Recipe
Serving Size: 4 Pieces (25g)
How do you add cashews to curry?
I received this recipe from a friend when I went to India last summer. While there, we had a box of curry cashews that were more finely crushed than the ones that I cooked at home.
These curry cashews were so good and tasted like those that use coconut oil and spice powder, but with cashews added in. They were originally my favorite when I was a kid, but it has been years since I’ve had them, so I had to try to recreate them at home.
How do you thicken curry with cashews?
If you want to thicken your curry recipe a little so it will stick to your meat or vegetables instead of being completely liquid, then cashews are the way you do it.
The reason that they make the curry thicker is that they absorb the liquid. So if you add them to a vegetable chili or something like that, they would soak up some of the liquid and make it thicker or stickier.
5 Best Curry Cashews Recipe Ideas
These are a couple of the ways that I make these curry cashews at home. They are great for parties and include some of the best recipes for curry cashews.
1. Mango Curry Cashews
Mango Curry Cashews Recipe is like normal curry but with mango instead of tomato sauce. This is one of my favorite recipes because it’s not too spicy, and there’s a sweet mango flavor added to it.
2. Curry Cashews with Yaki Nashi
Curry Cashews Recipe With Yaki Nashi is like the mango curry cashews but only with puff pastry instead of bread. This is one of my favorite recipes with puff pastry because you can also enjoy it before or after the meal.
3. Curry Cashews with Pistachio
Curry Cashews Recipe With Pistachios are close to the same as the above recipe but substituted pistachio nuts in place of cashews. This is my favorite recipe because it tastes so different from the other recipes.
4. Curry Cashews with Chicken
This Curry Cashews Recipe With Chicken is an easy recipe that will feed many people and go great with rice or pasta. It’s a little spicier and doesn’t use mango but instead uses tomato sauce for flavoring.
5. Curry Cashews with Banana
Curry Cashews With Banana Recipe is a simple recipe that uses banana chips instead of cashews. If you love sweet and spicy, this is a great meal. It’s also a little healthier than the other recipes, but all the flavors are still present, so it’s still delicious.
I hope you enjoy this curry cashew recipe as much as I do.
These Curry Cashews are one of the favorite recipes of many families. Most recipes call for peanut butter instead of cashews, but if you like curry, you should try this recipe.
To make the curry a little thicker, use less water and more cashews, and soak them in all the liquid before you serve it so they can soak up any leftover liquid they didn’t absorb during cooking.