paleo curried almonds

Paleo Curried Almonds

Curry is a blend of spices –these Curried Almonds are packed with spices that contain highly nutritious compounds.

According to Wikipedia, curry is a generic term used in Western culture that refers to a wide variety of dishes whose origins are from India and other East Asian countries. In traditional cuisines, the precise spice blend of a curry can be determined by everything from regional preferences to family customs. The spices in curries can be both whole and ground.

Wikipedia also states that curry powder, a commercially prepared mixture of spices, is a Western concoction, dating back to the 18th century. During my Ayurvedic training in the 1990’s we were taught to prepare our own curries for the health and taste benefits. Spices that are purchased pre-ground lose their nutrients (and flavor) quickly, while freshly ground spices retain their nutritional benefit. This is what makes homemade curry blends so special.

While I enjoy preparing a variety of curries, I think this one goes best with almonds. This quick and easy snack is great for cocktails, hors d’oeuvres, or some protein on the run. The following outlines the benefits of the various spices in the curry below:

Tumeric: Derived from an orange root that looks similar to ginger root, tumeric is a potent, yet safe anti-inflammatory. It can be used in the treatment of IBD, rheumatoid arthritis, cystic fibrosis, and can also be used in the prevention of cancer. Tumeric is also thought to lower cholesterol, and provide protection to the cardiovascular system, and also aids in liver function.

Coriander: This spice is useful in controlling of blood sugar, as well as cholesterol. Further, coriander contains an antibacterial compound that may prove to be a wonderfully natural means of fighting salmonella and other bacteria.

Cumin: Useful in the production of iron, as well as effective in boosting immune function, cumin is also known to be of great benefit to the digestive system. This spice may also protect against certain types of cancer.

Print Recipe
Curried Almonds
  1. Place olive oil in a large cast iron skillet over medium heat
  2. Add almonds to skillet
  3. Stir in salt, tumeric, pepper, cumin and coriander
  4. Continue toasting the almonds in the skillet until they are fragrant, about 5 minutes
  5. Remove from heat and allow the nuts to cool in the pan
  6. Serve

Here are some healthy snack recipes:


  1. Joan Cortez says

    I made the Paleo Brownies. My husband liked them but not as much as the other desserts. I added some shredded coconut to the top for a little extra umph. I plan to add walnuts next time.

  2. Caroline says

    Yum! These turned out perfect for my taste! They could easily turn into my new fav, late night, salty snack. So much better than store bought roasted nuts. We eat a lot of nuts…I don’t know why I hadn’t tried this before. THANK YOU ELANA!

  3. HiDee says

    Where in the world does one get freshly ground turmeric, coriander and cumin? I’ve never heard that about spices losing their nutrients so quickly, I don’t think I could use them fast enough for them to retain any nutrient value.

    • says

      Coriander is the seed of the cilantro plant, literally the garden section at home depot has coriander available. Cumin is widely available as a seed and turmeric is a root similar to ginger available in tropical climates.

  4. says

    I love making spiced nuts like this. If I do almonds, I really like to blanch them first, but I think toasted pecans (with corriander, cumin, cinnamon, salt, and a bit of cayenne) are my favorite!

  5. says

    LOVE almonds! I usually eat them raw or with tamari or wasabi. However, they’d likely taste a million times better if I made them myself, with my own freshly-ground spices. I never think to do that, but this post inspires me to do just that!

  6. Shauna says

    I’m just sitting down to my desk now with the batch I just made. They are delicious! I might add more spices next time, since I like the strong curry flavour.

    • Shauna says

      Although, I did use pre-ground spices. I’m sure with freshly ground, the flavour would be even better.

  7. Annie says

    Thanks for sharing! My daughter loves curry, but is allergic to cinnamon. This looks like it would be an easy first-attempt at making my own!

  8. says

    Such a savory treat, Elana! They also sound so healthy – thanks for all of the information on the benefits of these spices! It’s always nice to get a reminder of how good these are for our health (and not just our taste buds!)!!! xoxo

    • says

      Elana does not answer comments anymore. I think you could use either-depending on your dietary preference. The nutrients are more bioavailable in soaked and dehydrated almonds.

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