As a long time vegetarian, I love finding ways to get more fresh vegetables into my recipes. I want to instill a love of veggies and fruit in my daughter. Sometimes my creations are greeted with enthusiasm, as she joyfully scoops up bite after bite. Sometimes...they end up on the floor.
Thursday, November 7, 2013
If you find store bought curry powder to be overwhelmingly strong, please try this recipe! It has a complex curry flavor without being super stinky and lingering. You can use this in traditional curry dishes, but it's also wonderful sprinkled on popcorn or used to flavor pumpkin seeds.
Spread out and stir to prevent burning
1 tablespoon whole cumin seeds
1 tablespoon whole cardamom seeds
1 tablespoon whole coriander seeds
1 tablespoon mustard seed
2 tablespoons ground turmeric
½ teaspoon cayenne pepper
½ teaspoon ground ginger
1. Lightly toast the cumin, cardamom, coriander and mustard in a dry skillet over medium low heat. Stir frequently while toasting until fragrant. Transfer seeds to a plate and let cool until you can easily handle them.
2. Place seeds into a spice grinder and process until powdered. Transfer ground seeds and remaining spices into a small container and shake to mix evenly.