Hot Curry Powder
The yellowish-orange curry powder found in jars at the supermarket is a complex mix of many spices – not a single ingredient. A traditional South Asian curry contains turmeric, cumin, and coriander, with other spices thrown in depending on the region
Makes
Serving size
Ingredients
1⁄4 cup ground cumin
1⁄4 cup ground coriander
3 tablespoons turmeric
2 tablespoons sweet paprika
2 tablespoons ground mustard
1 tablespoon fennel powder
1⁄2 teaspoon green chili powder
2 teaspoons ground cardamom
1 teaspoon ground cinnamon
1⁄2 teaspoon ground cloves
Instructions
- Put the cumin, coriander, turmeric, paprika, mustard, fennel powder, green chili powder, cardamom, cinnamon, and cloves into a blender, and pulse until the ingredients are ground and well combined.
- Transfer the curry powder to a small container with a lid.
- Store in a cool, dry place for up to 6 months.
Cooking Tip
Dialysis modification: Omit the sweet paprika to reduce the amount of potassium. It will change the color of the curry powder, but the other spices have a strong enough flavor to make up for the omission.
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