Serve these nuts as a snack with pre-dinner drinks.
INGREDIENTS
2 cups raw assorted nuts, any combination of peanuts, cashews, walnuts etc
1 egg white
Spice mix
2 tablespoons curry powder
2 tablespoons packed brown sugar
1 tablespoon black cumin seeds
1 teaspoon each ground cumin, ginger and coriander
¼ teaspoon cayenne pepper
½ teaspoon salt
METHOD
Preheat the oven to 150°C.
Combine the spice mixture in a small bowl.
Lightly whisk the egg white in a medium bowl until frothy and stir in the spice mixture.
Add the nuts and toss to coat well. Tip onto a lined baking tray and use a fork to separate them. Roast for 20-25 minutes until the nuts are dry and golden, turning once during cooking.
Cool then store in an airtight container. Makes 2 cups
Menu: Serve with Garam Masala and Lime Roasted Chicken, Green Beans with Coconut, Fresh Tomato, Ginger and Herb Salad, Sautéed Potatoes with Tomato, Cumin and Dill, Crisp Skinned Salmon with Coconut Curry Sauce, and Saffron and Cardamom Custards with Poached Apricots to finish.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.