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.
CURRIED CASHEW NUTS
This recipe comes from one of my favorite cookbooks, "The Spice CookBook," from 1964. We like to eat them as a side dish alongside foods of similar flavors. Also yummy as an appetizer or snack. Times are approximate. The cookbook does not say, and I do not remember how long it took us. NOTE: These will be slightly greasy. SO tasty, though! And they make the whole house smell good!
Provided by godsjoyfulkid
Categories Lunch/Snacks
Time 7m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter or margarine in a frying pan.
- Add nuts and curry powder to the pan.
- Fry until lightly browned.
- Drain on paper towels to remove majority of grease.
- Sprinkle the cashews with salt, to taste.
- Eat and enjoy the yumminess that is curry!
Nutrition Facts : Calories 239.6, Fat 21.2, SaturatedFat 6.4, Cholesterol 15.3, Sodium 84.1, Carbohydrate 9.9, Fiber 1.2, Sugar 1.6, Protein 5.5
CURRIED CASHEW, PEAR, AND GRAPE SALAD
Whenever I make this salad for guests, I'm always asked for the recipe and my family always requests this. We call it 'The Good Salad.'
Provided by CHRISTYG
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 16
Steps:
- In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly.
- Return skillet to medium-high heat, cook bacon strips until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon, and soak up grease with a paper towel. Coarsely chop bacon, and set aside.
- In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.
- In a small bowl, stir together white wine vinegar, mustard, and honey. Slowly whisk in olive oil, and sprinkle with salt and pepper to taste.
- In a large salad bowl, toss dressing with greens, pear slices, grapes, and bacon, and sprinkle with nut mixture.
Nutrition Facts : Calories 371.5 calories, Carbohydrate 21.4 g, Cholesterol 11.7 mg, Fat 30.7 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 6.2 g, Sodium 623.9 mg, Sugar 12.7 g
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
SPICY CURRIED LENTIL STEW WITH CASHEW NUTS
From Ellen Brown, this stew is one of the most aromatic dishes you'll ever eat! Serve with cooked basmati rice.
Provided by FLKeysJen
Categories Curries
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in medium skillet over medium-high heat. Add onions, garlic and jalapeno and cook, stirring frequently, for three minutes or until onion is translucent. Stir in curry powder, cumin, coriander and turmeric. Cook, stirring constantly, for one minute. Scrape mixture into the slow cooker.
- Add tomatoes, lentils, stock, cinnamon sticks and cardamom pods to the slow cooker. Cook on low for three to five hours or on high for 1 1/2 to two hours or until lentils are almost soft.
- While lentils are cooking, preheat the oven to 350 degrees. Toast cashew nuts in a single layer on a baking sheet for 5 to 7 minutes or until lightly browned. Set aside.
- If cooking on low, raise the heat to high. Remove and discard cinnamon sticks and cardamom pods, and add zucchini and cilantro to the slow cooker. Cook for 30 to 45 minutes or until zucchini is tender. Season with salt and pepper, and serve immediately over rice.
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- Remove slightly toasted cashews from the oven and add directly to the curry mixture. Toss to combine. Then add remaining spices (curry powder through sea salt), and toss thoroughly to combine.
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4/5 (4)Total Time 50 minsCategory Healthy Nut & Seed RecipesCalories 101 per serving
- Whisk lemon juice, curry powder and salt in a large bowl. Add cashews; toss to coat. Divide between 2 large rimmed baking sheets; spread in an even layer.
- Bake, stirring every 15 minutes, until dry, about 45 minutes. Let cool completely. Store in an airtight container.
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