Curry Powder

30 minutes Prep: 10 minutes Cook: 15 minutes

320 calories per serving view nutrition facts

1 batch suggest servings

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Ingredients


To parch
2	ounces	cumin seeds
1	ounce	black pepper
6	ounces	coriander seeds
1/2	ounce	fenugreek seeds

Unparched
1	ounce	cloves
1	ounce	cardamom seeds
2	ounces	red chile powder
2	ounces	cinnamon
1	ounce	mace

Directions

Take the first four ingredients (those headed "To Parch") and roast in a moderate oven, or parch in a dry frying pan, until a rich aroma is given off, but taking care not to burn them.

Allow to cool before mixing with the second batch of ingredients.

Put the mixed cooled spices in a grinder (we use an old coffee grinder) and grind until finely powdered.

Pass through a fine sieve, and if necessary re-grind.

Store the mixed spices in a large jar with an airtight stopper.

All spices keep best if stored in a cool dry dark place.

Curry powder, if kept in an airtight jar, improves with moderate keeping (up to a year or so).

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Nutrition Facts

Serving Size 102g

Amount per Serving

Calories 320 44% of calories from fat

	% Daily Value*
Total Fat 16.0g	24%
Saturated Fat 2.0g	10%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 71mg	3%
Total Carbohydrate 60.0g	20%
Dietary Fiber 35.0g	141%
Sugars 1.0g
Protein 11.0g	23%

Vitamin A	7%		Vitamin C	40%
Calcium	73%		Iron	151%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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