Straight from the Earth

COCONUT-CURRY CASHEWS

These unusual nuts are perfect to put out for guests, bring as a hostess gift in a recycled tin, or just nibble on when you want a healthy snack (pictured in the photo on page 110, bottom). Raw cashews are coated with coconut milk and curry and partially roasted, then more coconut milk and a sprinkling of shredded coconut are added before the roasting is complete. Delicate coconut burns quickly, so keep a close eye on the nuts during the final minutes of cooking. Cool completely before you store them in an airtight container. They are best consumed within a week. —MYRA

Makes 1¹/₂ cups/210 g

1¹/₂ cups/210 g raw unsalted cashews

3 tbsp coconut milk

2 tsp agave nectar

1¹/₂ tsp curry powder

1 tsp soy sauce

Pinch of ground coriander

Pinch of salt

2 tbsp shredded unsweetened coconut

Set a rack in the middle of the oven and preheat it to 325°F/165°C/gas 3. Cover a baking sheet with parchment paper.

In a medium bowl, using your hands or two large spoons, thoroughly combine the cashews with 2 tbsp of the coconut milk, 1 tsp of the agave, the curry powder, soy sauce, coriander, and salt. Spread the nuts out evenly on the baking sheet and bake for 5 minutes. Stir the nuts and then return them to the oven for an additional 5 minutes.

Remove the nuts from the oven and, with a spatula or wooden spoon, scoop the nuts into a mound in the middle of the baking pan. Drizzle them with the remaining 1 tbsp of the coconut milk and 1 tsp agave and toss the nuts using two large spoons or two spatulas (or one of each). Sprinkle the coconut over the nuts, and toss again. Spread the nuts out evenly on the baking sheet and bake for 5 more minutes. They will be lightly golden brown when done. If they are not ready after 5 minutes, return them to the oven, stirring every minute or two, keeping a close eye out not to burn the nuts or the coconut.

Allow the nuts to cool completely before serving. Store cooled nuts in an airtight container for up to 1 week.