The other day the world’s most versatile curry paste/spread was born. It’s light, fluffy, smooth, almost yogurt-like consistency, packed with flavor and ridiculously versatile. I have used it to make these curry almonds, I used it in sandwiches, soup, salads, pasta and even to flavor homemade bread! It’s made of a base of cashews + a heap of spices and goes with almost anything.
The first thing I made with it was these roasted curry almonds because I love myself a healthy snack. Almonds are full of fiber and healthy fats and quite few vitamins and minerals. They contain vitamin E, magnesium and manganese, phosphorous, calcium and iron. They’re a heart-healthy and brain-healthy food, that helps control blood sugar levels and maintain a healthy skin.
So let’s take out the blender and turn on the oven!
Curry almonds and a go to curry paste
Makes 1.5 cups
Ingredients for curry paste
- 1 cup cashews
- 2 TBSP apple cider vinegar
- 1/4 cup extra virgin olive oil
- 1/4 cup water
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp salt
- 1/4 tsp cinnamon powder
- 1/4 tsp black pepper powder
- 1/4 tsp garlic powder
- 1/4 tsp paprika powder
- 1/4 tsp chili flakes
Ingredients for curry almonds
- 2 cups almonds
- 3 full TBSP curry paste
Steps
- Preheat the oven to 160C.
- To make the curry paste, add all the ingredients to a blender or food processor and blitz until you get a perfectly smooth, creamy paste. Scoop in a bowl or glass container with a lid.
- Add the almonds to a bowl and add 3 TBSP of curry paste. Toss well to thoroughly coat the almonds in the paste.
- Line a pan with baking paper and spread the almonds in the pan.
- Bake for 25 minutes.
- Toss the almonds carefully and continue to bake for another 10 minutes.
- Allow to completely cool before enjoying – they will become crisp!
- Store the almonds in an airtight jar.
- Store the curry paste in a container in the fridge.
