Basic Curry Powder
Recipe: #18964
May 11, 2015
Categories: Curries, Indian, One-Pot Meal, Gluten-Free, Kosher, Low Carbohydrate, Low Cholesterol No Eggs, Non-Dairy, Vegan, Vegetarian, Spices, more
"Cheaper and tastier than the store-bought bottles. Adjust amount of dried chilis to suit your "heat" tolerance. This is medium-hot. If you do not have fresh curry leaves, omit them. Do not substitute curry powder, it is not the same thing. This can also have 1 teaspoon ground cinnamon and 1/4 teaspoon ground cloves added for a more aromatic version."
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (27.8 g)
- Calories 84.7
- Total Fat - 3 g
- Saturated Fat - 0.5 g
- Cholesterol - 0 mg
- Sodium - 47.6 mg
- Total Carbohydrate - 15.1 g
- Dietary Fiber - 6.2 g
- Sugars - 1.4 g
- Protein - 3.6 g
- Calcium - 109.4 mg
- Iron - 8.3 mg
- Vitamin C - 48.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Dry roast the whole spices over a medium heat in a small skillet until they darken, stirring or shaking the pan frequently to prevent burning.
Step 2
Leave to cool, then grind to a powder (I have a blade type coffee grinder used just for spices.)
Step 3
Dry roast the curry leaves in the pan for a few minutes, then grind and add them to the mixture with the ginger and turmeric, blending well.
Step 4
Store in a small jar with lid for several weeks.
Tips
No special items needed.
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