Curried Cashew Butter
By: WellBeing Team
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
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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