These Curry and Cashew Matchsticks are great to serve as an appetizer along with a bread basket and some butter at the dinner or lunch table before serving your main meal. You can also store them in an airtight container, and have them ready to snack on whenever hunger strikes (or when you just want to stay at home and watch TV).


1 cup flour
5 tbsp chilled butter
3/4 cup cashews
2 1/2 tbsp curry powder
1 tsp fleur de sel
1 large egg
1 large egg yolk for glazing


In a food processor, blitz the flour and the butter until it forms coarse crumbs.

Add the cashews, 1/2 teaspoon of salt and curry and blitz again.

Add the egg and continue mixing.

Once the egg is fully absorbed into the mix, the mixture will turn into a dough.

Take out the dough and knead it until it forms a ball.

The dough should be smooth enough to roll.

If the dough is too dry, add a teaspoon of cold water to it and knead.

Divide the dough into two balls, cover with plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 175C and line a baking sheet with parchment paper.

Remove one ball of dough from the fridge and roll it on a well floured surface to form a rectangle.

Beat the egg yolk with one tablespoon of water and brush the dough with it. Sprinkle with remaining salt.

Cut the dough into strips and transfer them to the baking sheet.

Repeat the same process with the second ball.

Bake the curry cashew matchsticks for around 13-16 minutes, until golden.

Cool completely on a wire rack.

– Text and photography by Arwa Lootah

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