CURRY LEAF ROASTED CASHEWS

If you know me at all, even just a little bit, you’ll know I love to snack. But, I do like nutritious snacks. Usually salty and crunchy, toasted nuts and seeds are great to take with you when you’re out, I always have a pot of roasted nuts nearby, usually cashews. They’re a great source of healthy fats, high in protein, fiber, vitamins, and minerals, and they taste amazing.

I like to add some spice when I’m roasting, I’m all about extra flavour, but spices also have huge healthy benefits too. If you’re roasting them yourself, you can choose the flavouring, choose to go organic, how big of a batch you make, and which nuts you combine. I love spiced cashews so usually go straight up cashews for this, but you can mix different nuts, experiment, and have fun.

I’ve added fresh curry leaves here, from my experience in London, these are much easier to get hold of than they used to be. Two of my local Hackney shops sell them, and some of the larger supermarkets do now too. If you can’t find them, I don’t substitute them with dried, I don’t feel like they have the same flavour at all, just leave them out. If you do find fresh, note they freeze really well, so buy extra and stick them in the freezer, just taking out what you need when you need them.

Curry Leaf Roasted Cashews

150g whole cashews - organic if you can, I used Foods Alive

1 tablespoon of chickpea flour

1 teaspoon good quality curry powder - I used a Sri Lankan mix I have

1/2 teaspoon of freshly ground coriander

1/2 teaspoon paprika

1/2 teaspoon of freshly ground black pepper,

1 teaspoon of sea salt

1 tablespoon of rapeseed oil or coconut oil

20 curry leaves

Pre heat oven 160c. Mix the spices and salt together in a medium mixing bowl. Add the nuts, curry leaves, and then oil. Mix well. Line a baking tray with parchment paper and spread out the nuts in a single layer. Roast for about 20 minutes until deep golden throughout.

Let them cool and enjoy!