Coconut Curry Cashews

MAKES ABOUT 1 CUP • PREP TIME: 5 minutes • COOK TIME: 8 to 10 minutes

Nuts are little superstars when it comes to improving brain function; cashews are phenomenal at promoting good blood circulation so plenty of oxygen gets to the brain. That’s the nutritional reason to eat cashews, but the taste alone should convince you. Here, I’ve deconstructed a complex curry to create a nice, quick, easy-to-make study snack, using shredded coconut, curry, a smidge of maple syrup, and, of course, the cashews. Take them to work and I promise your colleagues will be envious. So be a do-gooder and share.

1 teaspoon extra-virgin olive oil
1 teaspoon Grade B maple syrup
1/2 teaspoon curry powder
1/2 teaspoon ground ginger
1/4 teaspoon sea salt
1 cup cashews
2 teaspoons shredded coconut

Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.

Put the olive oil, maple syrup, curry powder, ginger and salt in a bowl and stir to combine. Add in the cashews and coconut and stir well with a spatula to evenly coat the cashews with the spices. Spread them evenly on the baking sheet. Roast in the oven for about 8 to 10 minutes. 

COOK’S NOTE: When in doubt, take them out! Nuts will continue to cook after they have been removed from the oven. 

STORAGE: Store in a container for up to 1 month. Freeze in an airtight
container or ziplock bag for up to 3 months.

Reprinted with permission from The Healthy Mind Cookbook Copyright © 2015 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.

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