Curried Cashews
Author: www.gardenfreshfoodie.com
Recipe type: Appetizer
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 2-3 cups
- 2 cups raw cashews (could even get 3 cups out of the topping, just add a little extra lemon juice to help coat)
- 1½ tbsp lemon juice
- 1 tsp kosher salt
- ¾ tsp turmeric
- ½ tsp cumin
- 2½ tsp garam masala (if you don’t have this, you can use a traditional curry powder)
- ⅛-1/4 tsp cayenne (We like them spicier so we lean towards ¼ tsp. Start with ⅛ tsp and taste after mixing, you can add more but you can’t take away)
- Roast cashews for 8-10 min at 400 degrees.
- Squeeze lemon juice and pour on top of cashews.
- Mix remaining ingredients in a bowl and toss to coat cashews. Place back on cookie sheet and into oven for 2 minutes.
- Let cool, store, and eat non-stop (don't really do that). Cashews store well for 1-2 weeks, if they last that long without getting eaten.
Source of iron 14%/serving, 200 mg of potassium, based on ¼ cup serving
Serving size: ¼ cup Calories: 160 Fat: 12.5 g Saturated fat: 2 g Carbohydrates: 9.3 g Fiber: 1 g Protein: 5.3 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/appetizers/curried-cashews/
3.2.2885