Lime Curry Cashews

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. 

Makes 2 cups

Shopping List
1 lime 
2 teaspoons olive oil 
1 teaspoon sugar
1 teaspoon green curry paste
½ teaspoon kosher salt
½ teaspoon cayenne pepper
2 cups raw cashews 

Medium bowl, sheet pan, zester

1 Prep and roast the nuts
Heat the oven to 350ºF.

  • Zest and juice the lime, keeping the zest and juice separate.  

In a bowl, combine the olive oil, sugar, curry paste, salt, cayenne pepper, and 1 teaspoon lime juice. Stir until blended. Add the cashews and stir to coat. Spread the cashews on a sheet pan and bake, stirring the cashews and rotating the pan a few times, until lightly browned, 15 to 17 minutes.  

2 Serve

Sprinkle the roasted cashews with the lime zest. Let cool completely, 15 to 30 minutes. Transfer to a bowl and enjoy, or store in an airtight container for up to 1 week.

Bonus recipe—ingredients not included in box. 

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