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    Home » Recipes » Main Dish

    Roasted Coconut Curry Cashews Recipe

    Published: Aug 7, 2020 · Modified: Jan 27, 2021 by Erin · This post may contain affiliate links · Leave a Comment

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    Roasted nuts are addictive, especially if they are flavored! These roasted coconut curry cashews are a unique twist on the more traditional roasted cashew, and I would argue they are even more addictive! Sweet, spicy, crunchy, earthy - all the best flavors of your favorite curry, combined into a simple snack.

    If you make curry very often, you will probably already have these ingredients on hand. I love to make these cashews when I have just a little bit of red curry leftover, but not enough for a whole curry meal. It's super simple to make! Simply par-roast the cashews, toss them in the curry mixture and then stir in the extra spices. Then spread them all on a sheet pan to finish roasting.

    The last 5 minutes or so of roasting, keep an eye on the cashews. They can go from nicely browned to burnt fairly quickly. This is the only tricky part of making these cashews, but as long as you don't walk away for too long you will be fine.

     

    Eat these cashews by themselves or use in your favorite Asian dish, like this super simple Thai Cashew Chicken.

    Recipe

    Coconut Curry Cashews

    Recipe by: Erin
    Sweet, spicy, and crunchy, these coconut curry cashews are a tantalizing snack!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 20 minutes mins
    Total Time 25 minutes mins
    Course Snack
    Cuisine Asian
    Servings 6
    Calories 145 kcal

    Ingredients
      

    • 1 cup cashews, raw and unsalted
    • 1 tablespoon coconut oil
    • 2 tablespoon unsweetened shredded coconut
    • ½ tablespoon maple syrup
    • 1 tablespoon red curry paste
    • ¼ teaspoon cumin
    • ¼ teaspoon turmeric
    • ¼ teaspoon ground ginger
    • ¼ teaspoon salt
    • 1 pinch coriander
    • ½ teaspoon lime zest (optional)
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    Instructions
     

    • Preheat oven to 325 degrees.
    • Pour cashews onto a baking sheet lined with parchment paper. Roast in oven for 5 minutes.
      1 cup cashews, raw and unsalted
    • While cashews are roasting, mix together the oil, syrup, curry, and coconut in a medium-sized bowl.
      1 tablespoon coconut oil, 2 tablespoon unsweetened shredded coconut, ½ tablespoon maple syrup, 1 tablespoon red curry paste
    • In a separate small bowl, mix together all spices.
      ¼ teaspoon cumin, ¼ teaspoon turmeric, ¼ teaspoon ground ginger, ¼ teaspoon salt, 1 pinch coriander
    • Remove cashews from the oven and toss in the curry mixture. Add spices and lime zest and mix well.
      ½ teaspoon lime zest (optional)
    • Pour back onto the baking sheet and place back in the oven, roasting for an additional 8-12 minutes, stirring occasionally. Once golden brown, remove from oven and cool.
    • Store in an airtight container at room temperature for up to 3 weeks.

    Nutrition

    Calories: 145kcal
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    Photo of Erin Gierhart

    Welcome! I'm Erin: Wife, mom, lover of great food, and former food safety administrator. I am passionate about cooking mostly from scratch recipes that bring comfort, without spending all day in the kitchen. Most recipes on this site can be made in under 30 minutes! This approach to cooking allows me to provide delicious meals for my family while freeing up time to spend with those I love.

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