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 yummy dishes. For more information visit cornthins.com

Ingredients

• 2 tablespoon coconut oil
• 1 tsp mustard seeds
• 1 big eschalot, veryfinely 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 & newly split black pepper
• 200g raw cashew nuts
• 10 CORN THINS Original pieces

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, include mustard seeds and eschalot and sauté upuntil eschalot begins to colour.
• Add staying spices and prepare, stirring, for 1 minutes upuntil aromatic. Add cashews and stir really well to totally coat. Transfer the frying pan to oven and cook for 15-20 minutes upuntil the eschalot is crispy.
• Transfer mix to a food processor and mix on high, including little sprinkles of water as the motor runs, till the mix endsupbeing a smooth paste.
• Generously spread onto CORN THINS pieces to serve.