Lime Curry Cashews
Curry paste is a go-to item in our pantry and we make sure to always have some on hand. Stir it into yogurt for an easy marinade or combine it with coconut milk for a delicious soup base that couldn’t be quicker to make. Here we’ve used it to add a kick to these irresistible cashews.
Lime Curry Cashews Recipe
Makes 2 cups
2 teaspoons olive oil
1 teaspoon sugar
1 teaspoon vegan green curry paste
½ teaspoon kosher salt
½ teaspoon cayenne
2 cups raw cashews
Fine-toothed grater, medium bowl, sheet pan
1 Prep and roast the nuts
- Heat the oven to 350ºF.
- Zest and juice the lime, keeping the zest and juice separate.
In a medium bowl, stir together the olive oil, sugar, curry paste, salt, cayenne, and 1 teaspoon lime juice. Add the cashews and stir to coat. On a sheet pan, spread the cashews in an even layer and bake, stirring the cashews and rotating the pan a few times, until lightly browned, 15 to 17 minutes.
Remove the sheet pan from the oven and sprinkle the roasted cashews with the lime zest. Let cool completely, 15 to 30 minutes.
Transfer the cashews to a bowl and enjoy at once, or store in an airtight container for up to 1 week.
Nutrition per serving: Calories: 210, Protein: 5g (10% DV), Fiber: 1g (4% DV), Total Fat: 17g (26% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 3g, Saturated Fat: 3.5g (18% DV), Cholesterol: 0mg (0% DV), Sodium: 160mg (7% DV), Carbohydrates: 13g (4% DV), Total Sugars: 2g, Added Sugars (sugar): 0g (0% DV). Not a significant source of trans fat.
Bonus recipe—ingredients not included in box.