Friday, April 21, 2017

Curry and Lime Spiced Cashews

Yield: 2 cups

2 cups cashews
1 1/2 tbsp melted coconut oil or olive oil
1 tbsp maple syrup
1 tbsp green curry paste
1 1/2 tbsp coconut sugar
1 tsp curry powder
1/2 tsp ground cumin
1/2 tsp ground ginger
1/2 tsp ground turmeric
1/2 tsp sea salt
1 tsp lime zest

1. Preheat oven to 325F.  Line a baking sheet with parchment paper.
2. Place cashews on prepared baking sheet. Bake for 5 minutes.
3. In the meantime, in a medium bowl, add oil, maple syrup and green curry paste. Whisk thoroughly to combine.
4. Remove slightly toasted cashews from the oven and add directly to the curry mixture. Toss to combine.
5. Add remaining spices (coconut sugar through sea salt), and toss thoroughly to combine.
6. Add back to baking sheet and bake for another 8 to 12 minutes, or until golden brown and roasted.
7. Once the cashews have cooled a bit, sprinkle with lime zest and toss to coat.
8. Store leftovers in an airtight container at room temperature for 2 to 3 weeks. Best within the first week.

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