Curry Powder

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curry

Curry Powder

Gluten-free, Lactose-free, FODMAP friendly

Spice blends can be minefields when we have food sensitivities. They often come laden with garlic, onion, and mysterious “natural flavors.” Here’s a zippy curry powder you can substitute for one of those (admittedly wonderful…) commercial blends. I like it sprinkled on browned bison burger for breakfast. This recipe makes a very small batch, but it would be easy to double, triple, etc.

Ingredients

  • 2 tsp turmeric
  • 1 tsp cumin
  • 1 tsp coriander
  • ½ tsp ginger
  • ½ tsp cardamom
  • ½ tsp fenugreek
  • ½ tsp dry mustard
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 1/8 tsp ground cloves
  • 1 or 2 dashes cayenne—more if you like a hotter curry!

Instructions

  1. Blend all ingredients in a small bowl and spoon into a spice jar. Cap tightly.
  2. Let “mellow” at least overnight in a cool, dark place. This curry powder improves with age for up to two weeks, and then it keeps well for another month or so.
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