CURRIED CASHEWS
Bake up an irresistible snack with these sweet, savory and salty cashews.
Provided by Food Network Kitchen
Time 1h30m
Yield 6-8
Number Of Ingredients 5
Steps:
- Preheat the oven to 250 degrees F. Lightly oil a rimmed baking sheet.
- Whisk together the egg white, curry powder and sugar in a medium bowl until thoroughly blended and slightly foamy. Add the cashews and toss to coat evenly. Spread on the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes. Nuts will be fragrant and slightly darker but still a bit moist; they?ll crisp as they cool.
- Cool completely on the pan. Nuts will keep in an airtight container for up to 5 days.
CLASSIC CASHEW BEEF
My family loves stir-fries, and I love them even more because they are healthy and easy to prepare. I've been making this recipe for years. -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first seven ingredients until smooth; set aside., In a large skillet or wok, stir-fry beef in 1 tablespoon oil until no longer pink. Remove and keep warm. Stir-fry onions, cashews and garlic in remaining oil for 1 minute., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef; heat through. Serve with rice.
Nutrition Facts : Calories 380 calories, Fat 24g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 463mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 2g fiber), Protein 30g protein.
CASHEW CURRY
This easy low-carb lunch is packed with iron rich veggies, crunchy cashews and chicken. Serve with your favourite steamed greens and a scattering of coriander
Provided by Joe Wicks
Categories Lunch
Time 1h20m
Number Of Ingredients 14
Steps:
- Put the onion, garlic, ginger, chillies and coriander stalks in a small food processor and blitz to a paste.
- Heat a large, non-stick frying pan over a medium heat. Add the cashews and toast for 1-2 mins until light golden. Set aside and return the pan to the heat. Add the oil and stir-fry the paste for 5 mins to soften. Add the garam masala and cook for a further 2 mins.
- Add the tomatoes and stock to the pan. Mix well, then tip into a blender with the cashews and blitz until smooth. Return to the pan, season and bring to the boil, then lower to a simmer.
- Cook for 30 mins until the sauce has thickened then add the chicken, cover with a lid and simmer for another 15 mins, until the chicken is cooked through. Add the yogurt and cream (if using), and stir well to make a creamy sauce.
- Scatter with the coriander leaves and serve with the greens.
Nutrition Facts : Calories 508 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 58 grams protein, Sodium 0.7 milligram of sodium
SRI LANKAN CASHEW CURRY
This creamy, mellow cashew curry recipe is often the one soothing element-besides rice, of course-in an otherwise fiery Sri Lankan meal.
Provided by Lauren Joseph
Categories Cashew Onion Garlic Ginger Curry Paprika Lime Sri Lanka Dinner Vegan Vegetarian Coconut
Yield 4 Servings
Number Of Ingredients 11
Steps:
- Drain and rinse cashews; set aside. Heat coconut oil in a large Dutch oven or other heavy pot over medium. Add onion, garlic, and ginger and cook, stirring occasionally, until onion is softened and translucent, 5-7 minutes.
- Add curry powder, turmeric, paprika, and 1¼ tsp. salt to pot and cook, stirring to coat aromatics, until toasted and fragrant, about 2 minutes.
- Add 1½ cups water to pot, scraping up any browned bits stuck to bottom with a wooden spoon. Stir in coconut milk and reserved cashews and bring just to a boil. Reduce heat so mixture is at a rapid simmer and cook, stirring occasionally and adjusting heat as needed, until cashews soften slightly and liquid is reduced by two thirds, 25-35 minutes. Remove from heat and let cashew curry sit 10 minutes (sauce will continue to thicken as it cools). Squeeze in lime juice; taste and season with more salt if needed.
- Cook's Note: Don't stress over the texture of the cashews. After their overnight soak and simmer, they'll be plenty soft-and you can't really overcook them.
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BEEF SATAY IN CURRIED CASHEW SAUCE | HALF BAKED HARVEST
From halfbakedharvest.com
4.2/5 (23)Total Time 1 hr 25 minsCategory Main CourseCalories 493 per serving
- Slice the beef against the grain into 1/2-inch wide strips, place the steak in a gallon size ziplock bag or bowl. In a glass measuring cup or mixing bowl whisk together the greek yogurt, olive oil, garlic, ginger, cumin, chipotle chile powder, smoked paprika, cayenne, turmeric, cinnamon and a good pinch of black pepper. Add the lemon juice. Pour the marinade over the steak and toss well. Seal the bag (or cover the bowl) and place in the fridge for 1 hour or overnight.
- Meanwhile add the cashews to a food processor or high powered blender. Process until the cashews form a thick paste, scrapping down the sides of the bowl as needed. Add the garlic, coconut milk, ginger, honey, soy sauce, thai red curry paste and spicy curry powder. Process until completely smooth and creamy, about 3-5 minutes. Stir in the cilantro and mint. Season with pepper. Keep in the fridge until ready to serve. Warm the sauce over the stove or in the microwave before serving.
- When the steak is ready preheat the grill to high heat. Thread the steak onto skewers. Oil the grill gates and place the beef on the grill. Cook the skewers 2 to 3 minute per side. Remove from the heat, place on a serving platter and sprinkle with the fresh mint and cilantro. Serve immediately with the warmed cashew dipping sauce. I also served this with couscous and [homemade naan | https://www.halfbakedharvest.com/homemade-naan-step-step-photos/].
CHEF JOHN'S 10 BEST CURRY RECIPES
From allrecipes.com
Author Carl HansonPublished Jan 3, 2020Estimated Reading Time 5 mins
- Creamy Cashew Chicken Curry. View Recipe. "Mooove over, real cream, this curry is made rich and creamy with (cow-free) cashew cream, which is remarkably similar to heavy cream in appearance, taste, and in-sauce behavior," says Chef John.
- Short Rib and Cauliflower Curry. View Recipe. The aromatic spicy-sweet sauce takes these short ribs way out of the ordinary. "This simple, braised beef short ribs recipe combines the best of our country's classic stews with the exotic spices we associate with the cuisine of Asia," says Chef John.
- Lamb Shank Vindaloo. View Recipe. Watch Chef John create an amazing curried lamb shank stew. He'll show you how to wake-up flavors and add delicious depth to the stew.
- Green Coconut Chicken. View Recipe. "The coconut milk adds a subtle sweetness and richness that makes it a great vehicle for moving around all kinds of tastes and textures," says Chef John.
- Chef John's Peanut Curry Chicken. View Recipe. "I decided to not follow any specific recipe from any particular country or culture, but instead I made a simple composite of every peanut curry I've ever come across," says Chef John.
EASY CASHEW CURRY (A PLANT BASED RECIPE) - SAVORY SPIN
From savoryspin.com
4.9/5 (14)Total Time 35 minsServings 4Calories 359 per serving
- First off, prep the onion, garlic, and ginger by peeling the onion, ginger, and garlic, and then chopping them up well - but keep the onion separate from the garlic and ginger as you will cook the onion first.
- Add oil to a large frying pan and add in the chopped onion. Saute onion over medium heat/flame for 7 minutes, stirring often, until onion begins to brown slightly.
- Then add in the coriander, turmeric, smoked paprika, coconut milk, vegetable stock, and tomato paste and stir well.
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