Riverford Wicked Leeks
Captain's curry masala paste recipe image

Print Captain's curry masala paste

Makes enough for two curries for four people


  • 75g cashew nuts
  • 75g golden sultanas
  • 2 large garlic cloves, roughly chopped
  • 20g fresh ginger, peeled & roughly chopped
  • 2 tsp red chilli powder
  • 1 tsp cumin powder
  • 1 tsp turmeric
  • 150ml water (or 50ml tomato ketchup & 100ml water)


  1. Boil the nuts for 5 minutes in a little water, then drain. Put these, plus all the other ingredients, into the small bowl of an electric blender and whizz to a fine paste. Keep in the fridge in a sealed jar for up to a week.
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