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Curry powder
Makes 70g
Easy
Prep:
Cook:
Blend astringent spices such as turmeric and coriander with the heat of chilli and the sweetness of fennel seeds and cinnamon in this curry powder blend
Skip to ingredients
- 2 tsp split red lentils
- 1 tsp black peppercorns
- 1 tsp black mustard seeds
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 2 tsp fennel seeds
- 1 tsp fenugreek seeds
- ½ tsp ground cinnamon
- 2 tsp Kashmiri chilli powder
- 2 ½ tbsp ground turmeric
- 1 tsp ginger powder
- 1 tsp dried curry leavesoptional
Nutrition: Per serving
- kcal7
- fat0.4g
- saturates0.1g
- carbs0.3g
- sugars0.1g
- fibre0.4g
- protein0.4g
- salt0.03g
Method
step 1
Heat a sturdy and dry pan over a low heat and toast the lentils, peppercorns, mustard, coriander, cumin, fennel and fenugreek seeds for 3-4 mins, stirring all the time, until they release a nutty and earthy aroma. Turn off the heat and stir in the cinnamon, chilli powder, turmeric, ginger and dried curry leaves, if using.
step 2
Leave to cool and then pound the lentils and spices to a powder with a pestle and mortar, or you can use an electric grinder. Store in an airtight jar or keep the curry powder in a sealed bag in the freezer. It will stay fresh, at room temperature, for 2 months or 6 months in the freezer.
