Roasted Nuts and Seeds
This recipe was created by Dunedin foodie Ally during our Rechard Masala test kitchen. We never would have thought to use curry paste as a marinade for roasted nuts, but the combination is definitely a winner. This snack is really moreish - enjoy it sprinkled on your salads or stirfries, or just munch handfuls of it when you are feeling peckish! They also make a wonderful gift.
Ingredients
500g of mixed nuts & seeds (e.g. Almonds, Cashews, Pumpkin & Sunflower)
1 Tbsp Rechard Masala or 2tsp Sorpotel Curry Paste
2 Tbs Olive Oil
1.5 Tbs Maple Syrup
1 tsp Salt
Method
In a small bowl, combine the oil, curry paste, salt and maple sryup and mix well. Place nuts and seeds in a large bowl and pour the liquid ingredients over them making sure to coat them thoroughly. Leave for 20 minutes to marinate. Line a tray with baking paper, to prevent sticking, and spread mixture out in a thin layer.
Bake at 160°C for approximately 20 minutes. Check the mixture every 5-10 minutes to ensure even baking. Remove from the oven and allow to cool. Store in an airtight container.
You can also try this recipe with chickpeas. Make sure you pat them dry before marinating.