In a medium stainless steel bowl, toss cashews, oil, and curry seasoning together until well combined. On a parchment lined sheet pan, spread cashews out evenly and bake until golden brown, about 4 minutes. Once cooked, remove cashews from the oven and allow to cool to room temperature. In a small food processor, pulse cashews 2 to 3 times to break into small pieces. Store in airtight container and use within 1 week.
