Cashew Korma Curry Paste – 280g
A rich and creamy Indian-style curry paste made with dry-roasted cashews, coconut milk, and aromatic spices — perfect for family-friendly meals in minutes.
Forty Thieves Cashew Korma Curry Paste is a smooth and delicately spiced base crafted with 37% dry-roasted cashew nuts, coconut milk, garlic, ginger, and warming Indian spices. Naturally creamy and free from added sugar, gluten, and dairy, this paste is perfect for simmering with your favourite vegetables, legumes, or proteins for a mild and nourishing curry.
Product Benefits & Uses
- Made with dry-roasted cashews and coconut milk for a creamy base
- Flavoured with garlic, onion, ginger, and traditional Indian spices
- Free from added sugar, preservatives, and refined oils
- Suitable for vegan and naturally gluten-free diets
- Great for quick curries, slow cookers, or flavourful sauces
How to Use
- Simmer with coconut milk and your choice of vegetables or protein
- Use as a flavour base for casseroles, slow-cooker meals, or rice bowls
- Add to soups or stews for creamy depth
- Serve with rice, roti, or naan for a satisfying meal
Ingredients
Cashew Nuts (37%), Coconut Milk, Onion, Garlic, Ginger, Water, Sea Salt, Spices (Turmeric, Coriander, Cumin, Cinnamon, Cardamom, Cloves)
Allergen Information
Contains cashews. May contain traces of peanuts, other tree nuts, and sesame seeds.
This product is not tested to FSANZ gluten-free standards. However, no gluten-containing ingredients are used or handled in the Forty Thieves production facility.
Product Origin
Nutrition Information
| Servings per package: 11 |
Serving size: 25g |
| Nutrient |
Per Serve (25g) |
Per 100g |
| Energy |
563 kJ |
2250 kJ |
| Protein |
2.4 g |
9.7 g |
| Fat, total |
12.6 g |
50.5 g |
| – Saturated |
4.2 g |
16.9 g |
| Carbohydrate |
2.6 g |
10.2 g |
| – Sugars |
0.9 g |
3.6 g |
| Sodium |
156 mg |
622 mg |
Storage Instructions
Oil separation is natural — stir before use. Refrigerate after opening and consume within 4 weeks. Glass jar is reusable and recyclable.
