Prep 5 mins
Cook 0 mins
This recipe comes from Vegetariana a great cook book to have when vegaterian guests are coming. I keep a premixed can of this easy to make curry powder on hand at all times. It is NOT a HOT curry, just aromatic and flavoursome.
- Spoon each of the spices into a spice jar, put the lid on, and shake it well to mix.
- OR, if you don't have such a jar on hand, mix by stirring in a small bowl.
I didn't feel like paying $9 for a small jar of curry at the grocery store so I made this recipe instead! It was good. I used it to season the veggie burgers I was making. I added about 2 teaspoons of paprika.
I chose this curry recipe because it is not hot and the ingredients I had on hand. For the tumeric I substituted mustard powder and the coriander I substituted 1 teaspoon of caraway and 1 teaspoon of cumin. These ingredient substitutions I looked for in the Kitchen Information/Reference forum, A to Z Ingredient Substitution thread. It smells wonderful and will be using this in place of curry powder when I make evelyn/athens Curried Chicken Rolled in Toasted Coconut. Made and reviewed for ZWT 4.
There's something missing that makes it CURRY, imho - fenugreek. But I knew that when I chose this recipe (I left my fenugreek in NY). It IS a fabulous spice mix, though & everyone enjoyed it. I used it to substitute curry powder in Roasted Short Ribs from Kenya for ZWT4.