Katie's post on curried squash reminded me how much I love curried vegetables this time of year. Something about the warm flavors of cumin, turmeric, and the other spices that make up a good curry blend seem to go well with the onset of cooler evenings.
We love our Smart Spice curry powder blend. But it's also fun to blend your own, which you can easily do. The recipe is simple. And because you can control the amount of each spice, you can make it hotter with more chile pepper, or choose less heat and add more cumin for earthiness or a bit more ginger for that special ginger tingle.
Here's our favorite formula for self-blending curry powder. You can use it for the curried squash coins in the previous post, or in any other dish that calls for curry. One of our favorite uses for this blend is adding it to mayonnaise (start with 1 teaspoon for about 1/2 cup of mayo) and spread it on your favorite lunch-time sandwich. If you don't have all these spices on hand, check out our $10 spice sampler.
Curry powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 teaspoon mild chile pepper
Combine all ingredients in a small bowl. Store the unused seasoning in an airtight container for up to 2 months.
Makes 2 tablespoons
--Sara
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