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.
- 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!
- Blend all ingredients in a small bowl and spoon into a spice jar. Cap tightly.
- 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.