Curried Cashew Dip Recipes

VEGAN CURRY CASHEW DIP

Steps:

• Shake the can of coconut milk.
• Put the cashews and mayonnaise into a blender on low speed (ice crusher) and blend until smooth. Add the coconut milk a little at a time to help the process along. If you do not have a high speed blender, then you will have to be patient and work the ingredients around the canister and pop the air bubble that may form at the bottom, like I do.
• Next, add the remaining ingredients. As the mixture warms from friction it will become looser. Taste and adjust seasoning.
• Enjoy this curry cashew dip as is or let it chill in the refrigerator. When chilled, it gets really thick! I think it tastes better the next day.
• Makes just over 2 cups with 1/4 cup per serving. Serves 8.

ROASTED CURRY CASHEWS RECIPE

Steps:

• Preheat your oven to 400 degrees Fahrenheit.
• Place cashews on a large baking sheet and arrange in a single layer. Roast 7 to 9 minutes, until slightly golden brown.
• Meanwhile, melt the coconut oil in a small saucepan over medium-low heat. Once melted, turn off the heat and stir in the spices.
• Place the roasted cashews in a large bowl. Pour the spiced coconut oil over the cashews and toss well to coat. Serve warm or at room temperature.

CURRIED CASHEWS

Steps:

• Position racks in the upper and lower thirds of oven; preheat to 250 degrees F.
• Whisk lemon juice, curry powder and salt in a large bowl. Add cashews; toss to coat. Divide between 2 large rimmed baking sheets; spread in an even layer.
• Bake, stirring every 15 minutes, until dry, about 45 minutes. Let cool completely. Store in an airtight container.

CURRIED CASHEW DIP

Steps:

• Tip all the ingredients, except the Bombay mix, into a food processor. Blend until smooth, then season to taste. If the mixture is too thick, add a little more lime juice or a splash of cold water.
• Spoon into a bowl and sprinkle over the Bombay mix before serving with chicken skewers, carrot sticks and naan bread.

CURRIED CASHEW SPREAD BY MONSOON COAST

Steps:

• In a dry frying pan, roast the cashews and sesame seeds. Roast until golden & toasty. Cool and transfer to a food processor, process until fairly fine but not a paste. Add chick peas, olive oil, cilantro, garlic, salt, Monsoon Coast Moghul Curry and lemon juice to the food processor and blend until a nice smooth consistency. Taste for seasoning and serve at room temperature.

CURRIED CASHEWS

Steps:

• Preheat the oven to 350 degrees F. Melt the butter in a small skillet, then add the curry powder, salt, and cayenne and cook, stirring constantly, until aromatic, about 30 seconds.
• Toss the cashews with the curry butter on a baking sheet, spread the nuts in a single layer. Bake until the nuts are hot and shiny, about 10 minutes. Cool to room temperature.

INDIAN PAPPADAM CRACKERS WITH CURRIED CASHEW DIP

Steps:

• Deep-fry, toast over an open flame, or microwave the flat round disks following the cooking instructions on the package.
• Put cashews in a bowl, cover with water and refrigerate. Let soak 2 to 4 hours. (see note)
• Heat the oil in a small skillet. Add the shallot and cook and stir until translucent, 3 to 4 minutes. Stir in curry powder and cumin and cook another minute. Let cool.
• Drain and rinse the soaked cashews. Put in a blender. Add lemon juice, salt, ginger, chile, cooled curried shallots and 1/3 cup of the water.
• Blend until very smooth, adding more water, a tablespoon at a time, as needed for a smooth puree. Stop to scrape down the sides of the container.
• Taste and add more salt if you like. Transfer to a bowl and stir in the cilantro. Cover and refrigerate until ready to serve.

CURRIED CASHEW, PEAR, AND GRAPE SALAD

Steps:

• In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly.
• Return skillet to medium-high heat, cook bacon strips until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon, and soak up grease with a paper towel. Coarsely chop bacon, and set aside.
• In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.
• In a small bowl, stir together white wine vinegar, mustard, and honey. Slowly whisk in olive oil, and sprinkle with salt and pepper to taste.
• In a large salad bowl, toss dressing with greens, pear slices, grapes, and bacon, and sprinkle with nut mixture.

CURRIED CASHEWS

Steps:

• Preheat the oven to 250F and line a baking sheet with parchment paper.
• Mix together the first five ingredients and toss with the cashews.
• Spread the nuts in an even layer and roast for 35-40 minutes.
• Transfer to an airtight container. I made a bigger batch and put most of it in the freezer.