Curried Cashews

As if cashews weren’t already tasty enough. The depth of flavour in Madras curry powder is cooled with fresh lemon juice, and roasted slowly under low heat to allow the flavours to seep in. No added oil or sugar necessary!  Enjoy them as a highly addictive snack on its own, or as flavour bombs on salads and entrees.

Madras curry powder is a combination of curry, turmeric, chilli, coriander, garlic, cumin, ginger, cinnamon, bay leaves, clove, and all spice…. hence the depth of flavour! But the key ingredient is the curry powder, so if you have that at home, play around with the other spices like cinnamon for sweet balance, and chilli for extra spiciness to suit your taste.

Curried Cashews

  • Servings: 3 cups
  • Print


  • 3 cups cashews
  • 3 tbsp lemon juice
  • 3 tbsp madras curry powder (or use a combination of curry, cayenne, cinnamon, garlic )
  • 2 tsp salt

Let’s cook:

  1. Preheat oven 250F and line a cookie sheet with parchment paper
  2. Whisk the seasoning together in a small bowl
  3. Add the cashews and toss to coat
  4. Bake 20 minutes, remove cookie sheet from oven and toss the cashews. Bake for another 20 minutes.
  5. Let cool completely for the cashews to harden up
  6. Store in airtight container



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