Curried Cashews
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 cups
Curried Cashews: great seasoned cashews perfect for adding in salads, or as an appetizer
  • 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)
  1. Roast cashews for 8-10 min at 400 degrees.
  2. Squeeze lemon juice and pour on top of cashews.
  3. Mix remaining ingredients in a bowl and toss to coat cashews. Place back on cookie sheet and into oven for 2 minutes.
  4. 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
Nutrition Information
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