I have a cashew obsession. I know, I know. They are not the most low carb nut out there. I can 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 plus curry powder and a little sweetener will equal a winner! My curry lime roasted cashews were born!
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
Curry powder has long been noted for numerous health benefits. Turmeric is a common part of curry powder. It is often cited as 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 to bring out the sweetness of the curry and cashews 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 roasted cashews.
The Execution
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 little or as much 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 unsalted butter over medium low heat. Sub ghee if you are paleo. Add the curry powder, coriander, salt & pepper and Truvia. Squeeze in the lime juice and grate in the lime zest. Whisk to combine. Pour the mixture over the cashews and stir to evenly coat the cashews. Spread on a parchment-covered baking sheet. 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 Roasted Cashews
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Curry Lime Roasted Cashews
A great occasional treat for special occasions or snacking. These cashews are mildly sweet with a slight heat from curry powder and a zip from a dash of lime juice.
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Print Recipe
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Servings:
16 Servings
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Prep Time
15 Minutes
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Cook Time
13 Minutes
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Passive Time
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Ingredients
- 16 oz Cashews Raw
- 2 oz Butter Unsalted, or Ghee
- 2 tbsp Curry Powder Hot Madras
- 2 tsp Coriander Seed, Ground
- 2 tsp Truvia
- 1 tbsp Lime Juice
- 1 tsp Lime Zest
- Salt and Pepper To Taste
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Servings:
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Servings
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Units:
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Instructions:
- 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 butter or ghee over medium-low heat in a small saucepan. Remove from heat and whisk in curry powder, coriander, lime juice, lime zest and Truvia. Add salt and pepper to taste.
- Pour butter-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.
Notes:
Store extra cashews in an airtight container or Ziploc bag for one week in the fridge.
Nutrition Facts for One - 1 oz Serving:
Calories: 198 | Total Fat: 16g. Saturated Fat: 4g, Trans Fat: 0g | Cholesterol: 8mg | Sodium: 23mg | Potassium: 1mg | Total Carbohydrates: 8g, Fiber: 2g, Sugar: 2g, NET CARBS: 6g | Protein: 5g
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