I never thought I liked curry powder. I’m not sure where my negative opinion came from but I once added it to a soup by accident and discovered that I absolutely love it. The unique and complex mix of flavors makes an incredible addition to many meals.
I now add curry powder to breakfast dishes like our regular vegetable scramble, to meats and to soups and to roasted vegetables. I also like to make traditional curry dishes, though these are definitely not my strength (anyone want to come teach me?)
Even if you don’t think you like curry, give it a try and start by adding it in small amounts to simple recipes like meats, roasted vegetables or soups and work up from there.
What you need (I get all of the ingredients in bulk from Mountain Rose Herbs):
- Paprika (here’s how to make your own)
- Fennel Powder
- Fenugreek powder (optional)- gives sweetness
- Ground Mustard Powder
- ground Red Pepper Flakes (optional)- adds spiciness
- ground Coriander (optional)
- ground Turmeric root
- ground Cardamon (optional)
- Cinnamon Powder
- Cloves Powder (optional) – Adds complex flavor
- ½ cup Paprika
- ¼ cup Cumin
- 1 tablespoon Fennel Powder
- 2 Tablespoons Fenugreek powder (optional)- gives sweetness
- 2 tablespoons Ground Mustard Powder
- 1 tablespoon ground Red Pepper Flakes (optional)- adds spiciness
- 3 tablespoons ground Coriander (optional)
- ¼ cup ground Turmeric root
- 1 tablespoon ground Cardamon (optional)
- 1 teaspoon Cinnamon Powder
- ½ teaspoon Cloves Powder (optional) - Adds complex flavor
- Mix all ingredients in a bowl, jar or food processor and store in an air-tight container until ready to use. Can be used on meats, vegetables or in soups. Especially good in with chicken, shrimp or vegetables.
Ever made anything with curry powder? Share your recipe below!