Roasted curry cashews

Every now and then, people want to snack. Of course, it’s easy to reach for a bag of potato chips, pretzels or peanuts. And in moderation, each of these is fine. But, there are healthier – and tastier – alternatives. Today, I would like to share one of my favourites with you: roasted curry cashews.

Inspired by a recipe from the Minimalist Baker, I blended my yellow curry paste with some extra virgin olive oil, maple syrup and additional spices and thyme to create a flavourful marinade. After roasting the cashews for 5 minutes in the oven, I tossed them in the marinade and roasted them again in the oven for another 10 minutes.

The outcome is a smokey and delicious snack packed with protein, vitamins, minerals and antioxidants. If you don’t have homemade yellow curry paste, you can buy it at the store.

Cheers!

Roasted curry cashews

Ingredients

  • 2 cups (400 grams) raw cashews (no salt or other ingredients added)

Spicy marinade sauce:

  • 2 tablespoons (tbsp) extra virgin olive oil
  • 1 tbsp maple syrup
  • 1½ tbsp yellow curry paste, homemade or store-bought
  • 1 teaspoon (tsp) ground paprika
  • ½ tsp ground cumin
  • ½ tsp curry powder
  • ½ tsp dry thyme
  • ½ tsp salt

Procedure

Oven at 350°F / 180°C

Spread the raw cashews on a baking sheet lined with parchment paper and roast on middle rack in preheated oven for 5 minutes.

In a small bowl, whisk together the ingredients for the spicy marinade sauce.

Take out the partially roasted cashews and transfer them into a medium-size bowl. Add the marinade and toss until the cashews are coated throughout.

Transfer the spiced cashews back onto the same baking sheet with parchment and spread them out. Roast in the oven at the same temperature for another 10 minutes.

When done, transfer the roasted cashews into a large platter to cool. If need be, while they are still hot, add some extra spice(s) or salt that suit your taste.

Let them cool completely before enjoying. The cashews will get crunchy as they cool. Store in a glass jar with a lid.

Julie Zimmer

Julie has extensive experience in nursing practice and education in a wide range of fields from intensive/coronary care, to medical-surgical to community and public health. Julie has Bachelor Degrees in Psychology and Nursing, and a Master’s Degree in Community Health Nursing Education. She has taught in faculties of nursing and in various communities in Toronto, Canada and in Geneva, Switzerland, and is a consultant to the International Council of Nurses (ICN). Julie also has years of experience teaching English as a foreign language (EFL) in addition to coordinating an English department in a Swiss private school.

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