Spicy Cashew Nuts (South Indian Curry Leaf Cashews)
By Lee Jackson ↣ Published on: June 23, 2026
There are some recipes that earn a permanent home in my kitchen, and these spicy cashew nuts are one of them. They take just minutes to make, use a handful of ingredients and are always the first thing to disappear on the table (even if I’m the only one at the table!).
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Inspired by the curry leaf-laden snacks served across South India and Sri Lanka, these spicy cashew nuts are crunchy, fragrant and impossible to stop eating. The combination of crunchy cashews, crisp curry leaves and warming chilli creates a snack that’s a perfect mate for drinks, as part of an Indian feast or simply enjoyed straight from the jar by the overflowing handful.
I often make a batch when friends are coming over, as they're quick and easy and are far better than anything from a packet. They’re just as useful for adding crunch to curries, rice dishes and salads too.
If you’re looking for an easy Indian-inspired snack packed with flavour, these spicy curry leaf cashews are hard to beat. They're part of my curated Indian Collection and my Asian Hub where you'll find lots of dishes to pair them with.
Why I make these again & again
- They're ready in under 15 minutes - that's fast flavour!
- Packed with authentic South Indian flavour - fragrant and flavourful.
- Naturally gluten-free
- Perfect for entertaining and grazing tables
- Great for snacking throughout the week - they keep well in an airtight container, so are on hand when you're a little peckish.
Spicy Cashew Nuts (South Indian Curry Leaf Cashews)
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Print Recipe Pin Recipe Save RecipeIngredients
- 2 tbsp coconut oil
- ½ onion (thinly sliced)
- 10 curry leaves
- 1 garlic clove (minced)
- ½ tsp black pepper
- ½ tsp salt
- ¼ tsp turmeric
- ½ tsp chilli powder (or chilli flakes)
- 250 g cashew nuts (raw, unsalted)
Instructions
- Heat the oil in a frying pan or wok until just hot.
- Add the curry leaves and let them sizzle for 30 seconds before adding the sliced onions
- Stir-fry for 2-3 minutes then add the garlic. Fry for 1 more minute allowing the onion to brown and crisp up a little.
- Add the cashews, salt, pepper, turmeric, and chilli powder (or flakes) and stir well.
- Let the nuts fry for 2-3 minutes, allowing them to brown, stirring as you go. Remove from the heat.
- Tip the nuts onto paper towels and let them cool completely.
- Serve in a bowl as a snack or alongside other South Indian or Sri Lankan dishes.
Notes
- Don’t skip the curry leaves – they’re one of the best bits.
- Keep the cashews moving in the pan as they can catch quickly towards the end.
- These are even better once they’ve cooled completely and crisped up.
- Perfect with drinks or served alongside a South Indian or Sri Lankan feast.
Nutrition
A few Things I've Learned
- Use Fresh Curry Leaves - Fresh curry leaves are essential for this recipe, dried curry leaves are pointless, fresh only! Once they hit the hot oil they become wonderfully crisp and release all their distinctive South Indian character. They're an essential part of the show - you can buy curry leaves at most Indian stores and in many supermarkets these days.
- Watch The Cashews Carefully - Cashews can go from perfectly golden to burnt and bitter in a matter of seconds. Once they begin to colour, keep them moving constantly and remove them from the heat as soon as they turn lightly golden. They’ll continue darkening slightly after they’re removed from the oil.
- Let Everything Cool Completely - The cashews continue to crisp as they cool. Don’t judge the final texture straight from the pan. Give them 15-20 minutes to cool before serving or storing and you’ll be rewarded with a much crunchier result.
How to make Spicy Cashew Nuts
There are only a few simple steps:
1. Fry the curry leaves briefly.
2. Add the onion and garlic and fry for a few minutes
3. Add the cashews and spices and stir fry until browned.
Then it's a short rest to allow the cashews to firm up again and they're ready to eat!
HOW I SERVE THEM
I usually serve these spicy curry leaf cashews with drinks before dinner, but they’re surprisingly versatile and add flavour and crunch to all kinds of dishes. They’re particularly good:
- Served alongside cocktails and cold beer
- As part of an Indian-inspired grazing board
- Sprinkled over rice dishes and pilafs
- Added to salads for extra crunch
- Served alongside curries and dals
I also love setting out a bowl when friends come over. They’re one of those snacks people casually start eating, only to get a little competitive until the bowl is cleared. Be sure to eat the curry leaves too... they're sensational!
Frequently Asked Questions
Have a question? Let me know in the comments.
Can I Make Them Less Spicy?
Absolutely. Reduce the chilli powder or omit any fresh chillies entirely. You'll still get plenty of flavour from the curry leaves and spices.
Can I Use Roasted Cashews?
Raw cashews work best as they absorb the flavours while frying. Pre-roasted cashews can be used, but they'll need less cooking time.
How Long Do They Keep?
Stored in an airtight container, these spicy cashew nuts will keep well for up to a week while retaining their crunch.
Can I Make Them In An Air Fryer?
You can, although frying gives the best flavour and texture. If using an air fryer, lightly coat the cashews with oil and cook until golden, then toss with the remaining ingredients.
More recipes I Cook on Repeat
If you enjoy these spicy cashew nuts, here are a few other dishes I find myself making again and again:
One Last Thing
These spicy cashew nuts are proof that great food doesn’t need to be complicated. A handful of everyday ingredients come together to create something that’s crunchy, fragrant and completely addictive. They’re the kind of recipe I make without planning (often when I realise I don't have snacks for my guests!), and somehow they’re always the first thing to disappear, they beat a bag of Doritos for sure!
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