Curried Cashew Butter

Curried Cashew Butter

By: WellBeing Team

CORN THINS ® pieces are not rice cakes. They’re made from corn and taste tasty– like popcorn crushed into a healthy crispbread. Perfect with your preferred garnishes or utilized in remarkably delicious dishes. To learn more go to cornthins.com

Components

• 2 tablespoon coconut oil
• 1 tsp mustard seeds
• 1 big eschalot, very finely sliced
• 1 tsp chilli powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp turmeric
• 1/2 tsp garlic powder
• 12 curry leaves
• Pinch sea salt & & newly split black pepper
• 200g raw cashew nuts
• 10 CORN THINS Original pieces

Technique

• Preheat oven to 160 ° C fan-forced.
• Melt coconut oil in a medium, oven-safe fry pan over medium heat. As soon as the oil is hot, include mustard seeds and eschalot and sauté up until eschalot begins to colour.
• Include staying spices and cook, stirring, for 1 minutes up until aromatic. Include cashews and stir extremely well to entirely coat. Transfer the fry pan to oven and prepare for 15-20 minutes up until the eschalot is crispy.
• Transfer mix to a food mill and mix on high, including little drizzles of water as the motor runs, up until the mix ends up being a smooth paste.
• Kindly spread out onto CORN THINS pieces to serve.