Curried Cashew Butter
Curried Cashew Butter
CORN THINS® slices are not rice cakes. They’re made from corn and taste delicious — like popcorn squished into a healthy crispbread. Perfect with your favourite toppings or used in surprisingly tasty recipes. For more information visit cornthins.com
Servings
10
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp coconut oil
- 1 tsp mustard seeds
- 1 large eschalot, thinly sliced
- 1 tsp chilli powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric
- ½ tsp garlic powder
- 12 curry leaves
- Pinch sea salt & freshly cracked black pepper
- 200g raw cashew nuts
- 10 CORN THINS Original slices
Method
- Preheat oven to 160°C fan-forced.
- Melt coconut oil in a medium, oven-safe frying pan over medium heat. Once the oil is hot, add mustard seeds and eschalot and sauté until eschalot starts to colour.
- Add remaining spices and cook, stirring, for 1 min until fragrant. Add cashews and stir very well to completely coat. Transfer the frying pan to oven and cook for 15-20 mins until the eschalot is crispy.
- Transfer mixture to a food processor and blend on high, adding small drizzles of water as the motor runs, until the mixture becomes a smooth paste.
- Generously spread onto CORN THINS slices to serve.
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