Layers upon layers, mixed.
A wonderful curry powder to use in various dishes. You know, like not too spicy, yet deeply flavorful. Try incorporating into sauteed or roasted vegetable dishes, or use a tablespoon in homemade chicken salads.
This recipe is adapted from the version printed in Mark Bittman’s cookbook How to Cook Everything: Vegetarian which I implore you to purchase immediately. It is a wonderful resource to learn how to cook vegetables, a streamlined source of information. And man, I find that people can often get SO stressed out when they’re learning to cook that they want to take in all of the information all at once. I feel you and hey, listen…
This can work. But, it’s also like trying to take a sip of water from a firehose, you know? So, if you identify as a newbie in the kitchen, start with a specific subject. Heck, pare it down from “vegetables” to something else. Maybe it’s salad greens. Or perhaps just making romaine lettuce taste really damn good.
Fragrant Curry Powder (adapted from Mark Bittman's "How to Cook Everything: Vegetarian")
Ingredients
- 1/8 th teaspoon freshly grated nutmeg
- seeds from 6 cardamom pods
- 4 cloves
- one 3-inch cinnamon stick
- 1.5 teaspoons black peppercorns
- 2 tablespoons cumin seeds
- 1/4 cup coriander seeds
- 2 bay leaves
- 2 dried curry leaves if available
- 1 teaspoon turmeric powder
Instructions
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Place all ingredients except turmeric powder in skillet over medium heat.
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Toast spices for a few minutes until lightly browned.
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Remove from heat.
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Cool, combine with turmeric powder and grind using a spice or coffee grinder.
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Stores well in a dark cupboard. Makes approximately 1/4 cup.
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