In trimming/pruning my Curry Leaf plants (Murraya Koenigii), I ended up with loads of leaves which I cleaned and dry-stirred in a wok… since I did not have a dehydrator. I also ended up making a snack (which I’m sure others have already been making) which is simple and really yummy.
gently stir fry on low heat in a wok or deep frying pan until fragrant, then add 1 tablespoon of olive oil slowly from around the side of the pan & continue stirring until very light golden brown. Then add
and still with slow heat thoroughly mix everything in the pan until nuts and leaves are evenly coated with curry powder. Keep “stir-frying” for 6-7 mins then test a nut by biting. It should be very warm with a slight hint of soft texture and look like this …
Allow it to get to room temperature so it can re-attain its crunchiness.
Note: IF you are sensitive to salt &/or have to cut down/out, then used unsalted peanuts.