Curry Spice Blend - Indian - 4g Carbs, 1g Fiber
Recipe By:
Servings: 5
Preparation Time: 0:00
Categories: Condiment - Low Cal (Less than 300 cal) - Lower Carbs - Vegan
3 Tablespoons ground coriander
2 Tablespoons ground cumin
1 teaspoon ground cloves
1 teaspoon turmeric powder
1 teaspoon ground black pepper
1/2 teaspoon mustard powder
1/2 teaspoon cayenne pepper
Whisk all of the ingredients together and store in a glass container.
Makes 1/3 cup (5 one-tablespoon servings)
Variations:
You can add 1 teaspoon each of ground fenugreek and fennel.
Another variation is achieved by adding 1 teaspoon ground cardamom, 1
teaspoon ground cinnamon, and 3/4 teaspoon ground nutmeg.
If you want to start with the whole seed, grind all of the seeds
separately if) a spice grinder and combine in a bowl. Use mustard seeds
instead of powder and dried red chiles instead of cayenne. You can toast
the spices well in a large saute pan, preferably cast iron. Try toasting
each one individually before blending in the spice blender (see page 225).
Author Notes: Here is a simple base recipe for curry powder. Create your
own blends by experimenting with the variations and altering the
quantities. Feel free to double or triple the recipe depending on how fast
you plan to go through them. Store in a glass jar. For freshness, use
within a month.
Cuisine: "Indian"
Source: "The 30-Minute Vegan's Taste of the East by Mark Reinfeld and Jennifer Murray, 2010" S(Formatted by Chupa Babi): "Sept 2013"
Yield: "1/3 cup"
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Per Serving (excluding unknown items): 23 Calories; 1g Fat (38.3% calories
from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
7mg Sodium
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat
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