Every curry powder is different. Each has its individual characteristics and flavor profile. It will make your cooking original with your unique twist.
This recipe was the first assignment of my culinary nutrition education. I enjoyed making it and using it, so I decided to share it.
Prep time: 15 minutes Cook time ~ 20 minutes
- 3 Tbsp. coriander seeds
- 2 Tbsp. cumin seeds
- 2 Tbsp. ground turmeric
- 1 Tbsp. mustard seeds
- 1 Tbsp. fennel seeds
- 1 Tbsp. cardamom seeds
- 1 Tbsp. whole cloves
- 2 tsp. ground ginger
- 1/4 tsp. freshly ground nutmeg
- 1/4 tsp. ground black pepper
- Pre-heat oven to 250 F and line a pan with baking-safe parchment paper.
- In a medium bowl, combine the whole seeds. Spread them out on the pan and toast for 20 minutes, monitor carefully – check at 8 and 12 minutes – to make sure they do not burn.
- Let the seeds cool slightly (5 minutes). Using an electric coffee grinder or mortar and pestle, grind the whole spices with the ground spices. It works best if done in batches.
- Also in batches, strain the mixture with a sieve to remove large chunky pieces.
- Store finished powder in a glass jar with a tight lid, where it will keep for 6 months.
Recipe credit. Telpner, Meghan. (2015). The Undiet Cookbook: 130 Gluten-Free Recipes for a Healthy and Awesome Life. Penguin Random House.