Ingredients
1½ teaspoons coriander seeds
1½ teaspoons cumin seeds
1 teaspoon fennel seeds
1 teaspoon curry powder
2 teaspoons olive oil
2 cloves garlic finely chopped
zest of ½ lemon
1 teaspoon rosemary leaves finely chopped
½ cup raw macadamia nuts chopped
½ cup raw cashew nuts chopped
½ teaspoon smoked paprika
1 teaspoon flaky sea salt
1 pinch ground chilli or chilli flakes
1 tablespoon maple syrup
Instructions
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Crush coriander, cumin and fennel seeds in a spice grinder or mortar and pestle and mix with curry powder.
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Heat olive oil in a medium fry-pan on low-medium heat. Add garlic, spice mixture, lemon zest and rosemary, and cook, stirring, for 1-2 minutes until fragrant.
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Add nuts and continue cooking, stirring to coat everything nice and evenly, for a few minutes to lightly toast the nuts.
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Add smoked paprika, sea salt, chilli (if using) and maple syrup – the maple syrup will bubble away. Stir to coat everything and keep cooking for a further 1 minute or so. Turn off heat and transfer to a dish or bowl to cool completely and go crunchy before storing. Store in an airtight container in the fridge for up to 4 weeks.
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***Recipe source nadialim.com.
