Curry Powder
Recipe: #23581
April 24, 2016
Categories: Gluten-Free, Kosher, Low Carbohydrate, Low Cholesterol, Low Fat, No Eggs, Non-Dairy Vegan, Vegetarian, Spices, Spicy, more
"Makes 3 tablespoons - can be stored one week ahead - stored in an airtight container for one week Recipe source: Bon Appetit (April 2008)"
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (1.8 g)
- Calories 6
- Total Fat - 0.3 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 1.3 mg
- Total Carbohydrate - 1 g
- Dietary Fiber - 0.6 g
- Sugars - 0 g
- Protein - 0.2 g
- Calcium - 13.6 mg
- Iron - 0.4 mg
- Vitamin C - 1.8 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a bowl combine the first 4 ingredients (-cumin seeds) and add cold water to cover and then drain.
Step 2
Place drained mixture in a skillet and dry-roast over medium low heat until seeds are dry and begin to pop, stirring occasionally (under 5 minutes). Cool in skillet.
Step 3
Place the rest of the ingredients (-turmeric) in a spice mill or grinder along with the cooled spice mixture and grind to a powder.
Step 4
Can be made one week ahead - stored in an airtight container at room temperature.
Tips
- Spice mill or grinder
1 Reviews
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