To make the curry paste you need:
- 1 cup cashews
- 2 tablespoons apple cider vinegar
- 1/4 cup extra virgin olive oil
- 1/4 cup water
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon powder
- 1/4 teaspoon black pepper powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika powder
- 1/4 teaspoon chili flakes
Ingredients for curry almonds:
- 2 cups almonds
- 3 full tablespoons curry paste
- Preheat the oven to 160C and line a tray with baking paper.
- 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 tablespoons of curry paste. Toss well to thoroughly coat the almonds in the paste.
- Spread the almonds in the pan and bake for 35 minutes, tossing them every 10 minutes to ensure even cooking.
- Allow to completely cool before enjoying – they will become crisp once cooled!
- Store the almonds in an airtight jar in the pantry and store the curry paste in a container in the fridge.
