Curry almonds and a go to curry paste

Tales of a Kitchen / Curry almonds and a go to curry paste

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.

Tales of a Kitchen / Curry almonds and a go to curry paste

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.

Tales of a Kitchen / Curry almonds and a go to curry paste

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


  1. Preheat the oven to 160C.
  2. 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.
  3. Add the almonds to a bowl and add 3 TBSP of curry paste. Toss well to thoroughly coat the almonds in the paste.
  4. Line a pan with baking paper and spread the almonds in the pan.
  5. Bake for 25 minutes.
  6. Toss the almonds carefully and continue to bake for another 10 minutes.
  7. Allow to completely cool before enjoying – they will become crisp!
  8. Store the almonds in an airtight jar.
  9. Store the curry paste in a container in the fridge.

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