Curried Cashews

Name: Curried Cashews
Total time: 600 s
Yield: 2 to 4 Servings
Cuisine: British
Ingredients: 1 cup (150 g) Raw Cashews OR Roasted Cashews; 1 tablespoon Oil *I used Sunflower Oil; 1 & 1/2 teaspoon (1/2 tablespoon) Curry Powder; 1/2 teaspoon Garlic Powder; 1/2 teaspoon Fine Salt *OR reduce the amount to suit your taste

Hiroko Liston @hirokoliston

Melbourne, Australia

The other day I looked for recipes to make the popular curry flavoured Cashews. Most of the recipes use the oven. I didn’t want to heat up the oven just to bake these Cashews. So, I cooked them in the same method as my ‘Spicy Almonds’. You only need a frying pan. It is the quickest and energy efficient method, and these Cashews are yummy!

Hiroko Liston @hirokoliston

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Ingredients

10 minutes

2 to 4 Servings

1 cup (150 g)Raw Cashews OR Roasted Cashews
1 tablespoonOil *I used Sunflower Oil
Curry Seasoning
1& 1/2 teaspoon (1/2 tablespoon) Curry Powder
1/2 teaspoonGarlic Powder
1/2 teaspoonFine Salt *OR reduce the amount to suit your taste

Saved

Steps

10 minutes

1

Combine the Seasoning ingredients in a small bowl.
2

Place Oil and Cashews in a frying pan, cook on low heat, tossing occasionally, until nicely golden and aromatic. *Note: If you use already roasted Cashews, just heat up the Cashews.
3

Add the seasoning and coat the Cashews. Place paper towel on a plate, spread the Cashews on the paper towel and cool completely.

Spicy Almonds