Curried Cashews
Portobello Mushroom Topped with Quinoa Confetti Salad Topped With Curried Cashews
So I created these curried cashews initially to go with this quinoa confetti salad, and well, I just can’t get enough of them! They are an awesome party snack and perfect in salads for added crunch. I felt they deserved their own blog post. They are full of warming spices and lemony tang. You must hide them, if you intend on serving them (they will totally get gobbled up!).
I recently made this Moroccan Kale Salad, and these cashews added a great flavor and crunch to this salad too. Seriously, I can’t enough….it’s dangerous.
Ingredients:
- 2 cups raw cashews (could even get 3 cups out of the topping, just add a little extra lemon juice to help coat)
- 1 1/2 tbsp lemon juice
- 1 tsp kosher salt
- 3/4 tsp turmeric
- 1/2 tsp cumin
- 2 1/2 tsp garam masala (if you don’t have this, you can use a traditional curry powder)
- 1/8-1/4 tsp cayenne (We like them spicier so we lean towards 1/4 tsp. Start with 1/8 tsp and taste after mixing, you can add more but you can’t take away)
Instructions:
- 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.
Quinoa Confetti Salad Topped With Curried Cashews
Moroccan Kale Salad Wrapped In Cucumber Topped With Curried Cashews
Nutritional Benefits:
- Great source of plant-based protein, 5.3 g per 1/4 cup serving
- No added oils, sugars, or preservatives, unlike store bought seasoned nuts
- Healthy fats without cholesterol, however these, like all nuts are high in fat
- Vegan and gluten free: helps to reduce inflammation in the body
- 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.
