Curry Leaf Cashews

Curry Leaf Cashews

Bring curry leaf cashews to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 8. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Lager when the food is ready.

Ingredients

Serves 8

• 250 g unsalted cashews

• 1 tbsp vegetable oil

• 12 fresh curry leaves, dry

• 1 tsp mild curry powder

• 1/2 tsp salt

• 1 tsp caster sugar

Instructions

1. Heat oven to 180°C, 160°C fan. Toss cashews with oil and spread on a tray.

2. Roast for 10 minutes, stirring halfway.

3. Add fully dry curry leaves and roast for 3–5 minutes more until nuts are golden and leaves crisp.

4. Toss hot nuts with curry powder, salt and sugar. Cool completely and store airtight for up to 1 week.

Serving Suggestions

Serve in small bowls or on a sharing board. Crisp snacks are best freshly made, while chilled snacks should stay refrigerated until just before serving. Follow the storage guidance in the method.

Pairing Tips

Start with Lager. A fresh, clean lager brings cooling contrast and refreshing carbonation. Choose moderate bitterness alongside chilli and spices. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.