Preheat oven to 350° F.

Line a large baking sheet with parchment paper; set aside.

Chop cashews and pecans; set aside.

Separate egg yolk from egg white; reserve egg yolk for another recipe.

Add egg white to a small mixing bowl; whisk until stiff peaks form.

Add cashews, pecans, almonds, coconut, flax seeds, maple syrup, honey, curry powder, cinnamon, turmeric, smoked paprika, and salt to a large mixing bowl; stir to combine. Gently fold egg white into nut mixture. Spread nut mixture in a single layer on prepared sheet.

Bake for 15 to 20 minutes, or until golden brown.

Allow granola to cool completely and harden. Enjoy! Store leftovers in an airtight container for up to 4 days.