Saturday, June 18, 2011

Fresh Ground Curry Powder

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Reasons to make your own curry powder:

1) This stuff is obscenely fresh. No little foil seal on top of store-bought jars can compete with the bold and vibrant flavor of whole ground spices.

2) Spices have potent healing properties, and grinding your own in small batches ensures that the antioxidants and phytonutrients stay locked in the spices as long as possible.

3) If you're like me (nerdy), you'll jump at the chance to buy some new spices that you don't normally cook with (fenugreek, anyone?)

4) Spices are FREE when you're cooking ten ingredient meals!

5) It's a pretty nifty bit of know-how. If cooking with your own homemade curry powder doesn't impress a date, it's time to get a new date.

To make this curry powder, you'll need a standard coffee grinder à la Walmart and a small airtight jar. The recipe is modified slightly from this one; I cut back a little on the coriander.

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Fresh Ground Curry Powder
Total Kitchen Time: 10 minutes. Makes enough for 8-10 curries.

4 tsp. coriander seeds
1 tsp. fenugreek seeds
2 tsp. turmeric powder (turmeric is a rhizome like ginger, so it's the one spice that doesn't work "whole" in a curry powder.)
1/2 tsp. cumin seeds
1/2 tsp. black mustard seeds
1.5 inches of cinnamon bark
5 cloves
1 bay leaf

Combine all spices except turmeric in grinder and grind until very fine. Transfer to airtight jar and stir in turmeric. Use in curries, as a popcorn seasoning, on baked sweet potato fries, etc. etc.!

3 comments:

  1. Hello Terita! I'm so glad you didn't abandon TIP for good! I only found your blog this year, so I missed all of your active posts but I've gone back and read all the archives and I love your enthusiasm for fresh fruit & veggies! That is enthusiasm that has not yet been seen in my household. ;)

    Congratulations on the birth of your healthy and ADORABLE little bubby Darwin - and I'm glad to see you blogging again!

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  2. Greetings! I am here from Everyday Minimalist and, while you probably don't have a lot of time right now, I thought I would try to ask you something.

    Every once in a while I encounter things like your blog, and some bit of me stands up and yells, "that sounds really good! Try that!" Normally I find eating to be a bit of a chore. Then I check books out of the library or scour blogs for recipies and my excitement eventually fades and I give up.

    My problem: I am allergic to the entire allium genus. So no onions, garlic, leeks, shallots, scallions, ect. I can try just leaving out those ingredients but usually things taste kind of weird. They seem to be the lynchpin to healthy diets.

    Any advice? I end up getting cookbooks and trying a couple of the breakfasts and a couple of the desserts, and nothing else (though I really want to try that kale chip thing now). A friend suggested I substitute chives but the taste puts my body on alert and I end up not enjoying it and feeling ill. What kinds of things could I cook that would taste all right without garlic & onions?

    Thanks!

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  3. I just found your blog - And, it's beautiful! I love this recipe for fresh curry - I am in refusal to cook with the pre-made kind, but am too lazy to make my own - Awesome combo, I know. However, I think now that I actually have a recipe - I might just have to attempt this soon!

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