I have a cashew obsession. I will literally consume an entire pound while watching one episode of Daredevil on Netflix. This happened once…no lie! My husband lovingly keeps me in check and reminds me not to buy cashews unless it’s a special occasion. We had some guests over for dinner a few weeks ago (special occasion – yay!). I was planning a yummy low carb stir fry, and wanted a little snack for our guests when they arrived. I had some Madras curry powder on hand, and thought cashews + curry powder and a little sweetener = awesome Curry Lime Cashews!
Cashews have always been a sweet addiction of mine. Something about the softer texture and slightly sweet taste…I can’t resist. One ounce of cashews has about 8 net carbs, which is why I reserve these for a rare special occasion treat. The carb count aside, these little guys are loaded with phosphorus, magnesium, manganese, and copper!
Curry powder has long been noted for numerous health benefits. Turmeric is a common part of curry powder, and is often cited for reducing inflammation. Some studies have also shown curry powder to protect against Alzheimer’s, aid in digestion and improve circulation. A dash of hot Madras curry powder with a little Truvia (or sugar) brings out the sweetness of the curry and cashews, and really makes this snack shine. Adding a touch of lime for acidity and you’ve got a winning and tasty snack. You can’t go wrong with these Curry Lime Cashews.
In the mood for curry, but not cashews? Give these Green Curry Chicken Meatballs a try. They are Whole30 and low carb!
Start with 1 lb. of “raw” or unroasted and unsalted cashews. My local grocery store (H-E-B) has a bulk section, which is where I buy my nuts and seeds. It’s typically less expensive, and I am able to buy exactly as much or as little as I need. Roast the cashews for about 8 minutes in a 350 degree oven. Remove them from the oven, transfer to a bowl and allow them to cool.
Next, melt 4 tbsp of coconut oil (can use butter or ghee) over medium low heat. Then add the curry powder, coriander, salt & pepper and Truvia (or sugar). Squeeze in the lime juice, and grate in the lime zest. Whisk to combine. Next, pour the mixture over the cashews and stir to evenly coat the cashews. Spread on a parchment-covered baking sheet. Lastly, roast in the oven for another 5 minutes, or until fragrant.
Remove from the oven and cool before placing in a bowl for serving.
Store leftover curry lime roasted cashews in a Ziploc bag or airtight container in the fridge for one week.
Curry Lime Cashews
Curry Lime Cashews are the perfect snack that's a little spicy, a little sweet and a whole lot of tasty. A great treat for snacking, or put out a bowl as an appetizer for your next soiree!
- 16 oz cashews unroasted
- 2 oz coconut oil
- 2 tbsp curry powder hot Madras recommended
- 2 tsp ground coriander
- 2 tsp Truvia sub sugar or other sugar substitute if desired
- 1 tbsp lime juice fresh
- 1 tsp lime zest
- 1/8 tsp salt more to taste if desired
Heat oven to 350 degrees.
Line baking sheet with parchment. Roast "raw"/unroasted and unsalted cashews for 8 minutes. Remove from oven and pour into a bowl. Set aside.
Melt coconut over medium-low heat in a small saucepan. Remove from heat and whisk in curry powder, coriander, lime juice, lime zest and Truvia (or sugar). Add salt and pepper to taste.
Pour oil-spice mix over the bowl of roasted cashews. Mix to coat the cashews well.
Pour coated cashews back on the parchment-lined baking sheet and roast an additional 5 minutes, or until fragrant.
Remove from oven and allow to cool before serving.