cashew nuts

With hints of spice, our curry is a great way to liven up your week. Super creamy, nutty and low in calories, this recipe is perfect for a simple family dinner

Creamy lamb, spinach and cashew curry

cashew nuts 50

vegetable oil

yellow mustard seeds 1 tsp

cumin seeds 1 tsp

onion 1 large, halved and sliced

green chillies 2, sliced

ginger finely grated to make 2 tbsp

garlic 2 cloves, crushed

red chilli flakes a good pinch

cumin 1 tsp

coriander 2 tsp

turmeric 2 tsp

lamb leg steaks 500 grams, cubed

coconut milk

chicken stock 200 milliliters

spinach 150 grams, chopped

rice

naan bread

Whip up some healthy fast-food with a pork pan fry - on the table in 10 minutes

Pork & Noodle Pan-Fry With Sweet & Spicy Sauce

spring onions

sunflower oil

broccoli florets

egg noodle

lean pork stir-fry

shiitake mushroomor chestnut mushrooms

jar Cantonese sweet and spicy stir-fry sauce

bag beansprout

Pork & noodle pan-fry with sweet & spicy sauce

Over a high heat, bring a pan of water to the boil (for the noodles). Chop the onions into chunky lengths. Heat the oil in a wok, tip in the broccoli and stir fry for 2 minutes until it starts to soften

Tip the noodles into the boiling water and boil for 4 minutes until softened. Meanwhile, add the pork strips to the wok and fry until the meat changes colour. Add the onions and mushrooms and cook for a minute or so until the mushrooms start to soften.

Stir in the sauce until everything is well coated. Drain the noodles and toss into the wok with the beansprouts and cashews. Heat until the beansprouts start to soften slightly then serve.

This tasty coriander pesto adds flavour to the simplest of pasta dishes.

Coriander pesto

coriander

garlic cloves, finely chopped

(45 grams) toasted cashew nuts

(35 grams) finely grated parmesan

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These Marmite glazed nuts and seeds are seriously addictive and perfect for a quick snack. If you like Twiglets you’ll love this salty savoury mix.


Marmite glazed nuts & seeds

egg white 1

tbsp

light brown sugar 2 tbsp

almonds

cashew nuts 75

pecan nuts 50

pumpkin seeds 75

sesame seeds 2 tbsp

coriander 1 tsp

cayene 1/2 tsp

chilli flakes 1/4 tsp

Our sweet cashew and coconut okra curry might be light but it is also incredibly tasty. Served with a spicy carrot sambol and steamed basmati rice, it is healthy with a capital H!

Cashew and okra curry with carrot sambol

raw, unsalted cashews

coriander seeds

cinnamon quill

cardamom pods

curry leaves, plus 10 curry leaves

fennel seeds

tsp cumin seeds

extra virgin olive oil

garlic cloves, thinly sliced

eschalots, finely chopped

kaffir lime leaves,

pandan leaves (from Asian grocers) Juice of 2 limes

scrubbed,

basmati rice and mango chutney, to serve

(20 grams) desiccated coconut

carrot, peeled, shredded

spring onions, thinly sliced

green chilli, thinly sliced

lime

This year, give your mum a kiss, a hug and a lovely food inspired gift wrapped in a giant bow or homemade with love.

parmesan

Salt and pepper, to season

Sara Buenfeld’s delicious spicy rice is perfect served with your favourite curry

Spicy Indian rice

American long grain rice

onions, sliced

turmeric

cinnamon

cumin seeds

Fry the onions in the sunflower oil in a large frying pan for 10-12 minutes until golden.

Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Add turmeric and the cinnamon stick to the water. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously. Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite. Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water

Stir the crushed seeds of the cardamom pods into the onions with the cumin seeds and fry briefly.

Toss in a large handful of sultanas and roasted cashew nuts, then the hot drained rice. This is great with curry and will also give an exotic edge to grilled meat or fish.

Check out these fresh prawn and red cabbage summer rolls with homemade cashew butter dipping sauce. These summer rolls are packed with punchy herbs and crunchy vegetables, a great summertime meal

Prawn and red cabbage summer rolls with cashew butter dipping sauce

nest rice vermicelli noodles, 50 grams

red cabbage, thinly shredded

carrot, shredded

tbsp fish sauce

lime, juiced

spring roll (rice paper) wrappers

cooked peeled jumbo prawns

mint leaves

cashew butter

soy sauce

red chilli, finely chopped

Put the rice noodles in a bowl, pour over a kettle of boiling water and leave for 5 minutes.

Drain in a colander and run under  a cold tap until cool.

In a separate bowl, mix the red cabbage and carrot and toss with the fish sauce and 1 tbsp of lime juice.

To make the dressing, whisk the cashew butter, remaining lime juice, soy and chilli with 4-5 tbsp of hot water.

Dip a rice paper wrapper into hot water until softened, then fill with veg, rice noodles, a few prawns and some herbs in a horizontal line 1 /3 of the way up the wrapper.

Fold up the bottom, then each side and roll so the filling is enclosed. Repeat with the remaining wrappers and filling.

Make a speedy, nutritious pasta supper with garlicky mushrooms and spinach. Cashew nuts and dried mushrooms create a deliciously creamy yet light sauce

Creamy spinach & mushroom penne

wholemeal penne

unroasted, unsalted cashews

dried porcini mushrooms

vegetable bouillon powder

tbsp rapeseed oil

chestnut mushrooms, halved if large, thinly sliced

garlic cloves, finely grated

baby spinach

Cook the penne following pack instructions and put the kettle on to boil. Meanwhile, put the cashews and dried mushrooms in a medium heatproof bowl along with the bouillon powder, and pour over 200ml boiling water from the kettle. Leave to soak for 5 mins. After this time, blitz the mixture with a hand blender until smooth and creamy.

Heat the oil in a large non-stick frying pan over a medium heat and fry the fresh mushrooms and garlic for a couple of minutes until just starting to soften. Add the spinach and continue to cook, stirring frequently until the spinach has wilted. Drain the pasta, reserving a little of the cooking water. Tip the pasta into the pan with the mushroom mixture, season with plenty of black pepper and toss everything together well. Remove from the heat and stir through the creamy mushroom sauce, adding a drop of the reserved cooking water if needed to loosen. Serve straightaway.

Add to your five-a-day with this red lentil pasta. Gluten and dairy free, the sauce is made with peppers and cashews, which add protein and give it a creamy texture

Red lentil pasta with creamy tomato & pepper sauce

red lentil fusilli

rocket

unsalted, unroasted cashews

garlic clove, roughly chopped

red pepper (in red wine

sundried tomatoes

basil,

First, make the sauce. Put the cashews and garlic in a bowl, then pour over 125ml boiling water and set aside for 5 mins. Meanwhile, put a large pan of water over a high heat. When the water is boiling rapidly, tip in the pasta and a little salt, stir once, then continue to boil for 8 mins, or following pack instructions, until the pasta is softened but still retains some bite.

Meanwhile, add the roasted pepper and sun-dried tomatoes to the bowl with the cashews, garlic and water, then whizz with a hand blender or in a food processor to make a smooth, creamy sauce. Stir through the basil and season with black pepper.

Drain the pasta, mix with the sauce in a large bowl, then divide between two bowls and add a handful of rocket to each.

Batch cook this vegan squash and cashew nut curry and freeze for busy days when you need something quick and nutritious. It's perfect for a family meal

Coconut cashew & butternut squash curry

tbsp oil

onion

garlic finley chopped

ginger

tbsp mild curry powder

can chopped tomatoes

cashew nuts blitzed

tbsp raisins

can chickpeas drained

butternut squash

rice, naan breads and pickles, to serve (optional)

Heat the oil in a large saucepan over a medium heat. Tip in the onion and cook, stirring regularly, until softened, about 10 mins. Add the garlic, ginger and curry powder, and cook for about 20 seconds, continuing to stir.

Tip in the coconut milk, tomatoes, cashew nuts, raisins, chickpeas and squash. Pour in 200ml water, then bring to the boil and immediately reduce the heat to low. Simmer uncovered until the squash is tender, about 20 mins, stirring occasionally to prevent it from sticking. Season to taste. If freezing, leave to cool completely first. Can be frozen for up to one month. Reheat from frozen at 200C/180C fan/gas 6 for 10-15 mins. Serve with rice, naan and pickles, if you like.

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Top 11 cashew nuts recipes from across the web

The most viewed cashew nuts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy lamb, spinach and cashew cur...

Pork & Noodle Pan-Fry With Sweet & ...

Coriander pesto

Marmite glazed nuts & seeds

Cashew and okra curry with carrot s...

Coriander pesto

Spicy Indian rice

Prawn and red cabbage summer rolls ...

Creamy spinach & mushroom penne

Red lentil pasta with creamy tomato...

Coconut cashew & butternut squash c...

The most viewed cashew nuts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine