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.
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