Recipe: #26085
May 16, 2017
Categories: Curries, Indian, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, One-Bowl Does it!, No-Cook, Small Batch Cooking, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Halloween, Hanukkah, July 4th, Kwanzaa, Labor Day, Ladies Luncheon, Mother's Day, New Years, Passover, Picnic, Potluck, Regional Holiday, Romantic Dinner, Rosh Hashanah, St. Patrick's day, Summer, Sunday Dinner, Thanksgiving, Valentine's Day, Wedding, Winter, Weeknight Meals, Diabetic, Fat Free, Gluten-Free, Heart Healthy, Low Calorie, Low Carbohydrate, Low Fat, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, Make it from scratch, Kid's Lunches, Spices, Spicy, Spring more
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"I have been doing a lot of Indian cooking lately and using a lot of curry powder. I decided to try and make my own because I use so much of it. This is what I came up with and we really enjoy this seasoning blend. Use it as you would any curry powder."
Place all the ingredients together in a resealable container; close lid, shake and store in your spice cupboard until ready to use.
Enjoy!