Tag Archives: Curry

Curry Powder

Homemade Curry Powder

Happy Friday! Concluding Homemade Spice Rub Week, we have one of the most common spice mixes out there – curry powder. This is very easy to make at home and you will not believe how fragrant it is. I toasted and ground the spices myself, but you could use already-ground versions for an even faster and easier mix. This curry powder is on the hotter side, as I used about a teaspoon and a half of crushed chili flakes. You can back off on that amount or omit it altogether for a mild curry powder.

toasted spices for curry powder

And here’s a recap of the week!

First up we made Homemade Cajun Seasoning, for spicing up all those New Orleans-inspired recipes I love so much.

homemade Cajun seasoning

 

 

 

 

 

Secondly, I showed you a homemade Ranch seasoning packet you can make yourself, thus avoiding all the chemicals and excess sodium that comes from the store-bought packets.

Homemade Ranch Seasoning Packet

 

 

 

 

 

And thirdly, we made an All-Purpose Mexican/Tex-Mex Spice Mix. This replaces all those store-bought packets labeled Chili Seasoning, Enchilada Seasoning, Fajita Seasoning, Taco Seasoning, etc. It’s easy and a great template that you can work with to tailor to your own tastes. Make it hotter, make it milder, make it chipotle, add some lime zest, whatever you want!

Mexican/Tex-Mex Seasoning

 

 

 

 

 

And as usual, here’s a recipe round-up from the blogosphere of other spice mixes you can easily make yourself.

Apple Pie Spice from My Baking Addiction
Homemade Blackening Seasoning from The Texan New Yorker
Homemade Garam Masala from The Wishful Chef
Homemade Lemon Pepper Seasoning from Simply Scratch
Homemade Old Bay Seasoning from The Texan New Yorker
One Minute Taco Seasoning from See Aimee Cook
Onion Soup Mix from Heavenly Homemakers
Pumpkin Pie Spice from My Baking Addiction

Now go make some delicious Indian food!

spices for curry powder

{One year ago: Beans and Greens Soup}

Source: slightly adapted from The Homemade Pantry by Alana Chernila

Ingredients:
10 cardamom pods
1 tbs coriander seeds
1 cinnamon stick, broken into pieces
1 1/2 tsp cumin seeds
1 tsp yellow mustard seeds
1 to 2 tsp crushed chili flakes
1 tbs ground turmeric

Directions:
Add the cardamom pods, coriander seeds, cinnamon stick pieces, cumin seeds, mustard seeds, and chili flakes in a small skillet. Toast over medium heat, shifting the pan around to avoid scorching any spices. When the seeds become aromatic, 2 to 4 minutes, remove from the heat.
Pick out the cardamom pods and move them to a small cutting board. Release the seeds inside by pressing on each pod with the back of a spoon. Discard the pod shells and transfer the seeds to a spice grinder or a coffee grinder that is only used for grinding spices. Add the toasted spices and the turmeric to the spice grinder.
Grind the spices together until they are a fine powder. Let cool briefly, then transfer to a jar. Store in a cool, dark place.

Red Kidney Bean Curry

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This is Part Three of my Favorite Food Bloggers Series!

The Way the Cookie Crumbles is a wonderful food blog run by Bridget, who lives in New Mexico with her hubby and cats. Bridget cooks and bakes, prefers baking over cooking, and takes gorgeous pictures of her scrumptious food.

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Bridget and I have a lot in common: we are both married, both thirty-something, both cat lovers (seriously, check out her About page for pics of her cats – they are so beautiful!), we both eschew boxed baking mixes, and we share a dislike of green bell peppers.

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I absolutely love Bridget’s writing. She is so charming and down to earth. When you read her blog, you immediately wish you could grab a drink with her, and imagine just laughing and chatting all night. Since Bridget lives in New Mexico, of course she is an enormous fan of hatch chiles; in one way that makes me love her even more, and in another way, it makes me a little jealous, seeing as I can never find hatch chiles in New York. But her blog is a terrific resource if you happen to have a bunch of hatches stashed in your freezer that need to be used up.

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Something Bridget does occasionally that I just love and appreciate is to compare different recipes for the same dish, like sugar cookies. She makes up all the different batches, taste tests them, and writes about her findings in specific detail. I so admire her for doing that kind of thing, and we all definitely benefit!

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Bridget claims she is more of a baker than a cook, but she’s an outstanding cook too, as is evidenced by this Red Kidney Bean Curry. Matt and I both loved this dish. I was immediately drawn to it just by reading the title of the recipe – I do not associate kidney beans with Indian cooking at all, so I loved the idea of taking an ingredient we associate with one cuisine (Cajun/Creole) and treating it in an unexpected manner (Indian curry). The result was delicious, and will leave you wondering why you didn’t think to make curry out of red kidney beans sooner.

A quick side note: I think I overdid the spices when I made this dish. I tend to get lazy and not measure spices very accurately, and I think I may have “over-measured.” So I added about a cup of chicken stock to absorb them, and it worked just fine. Try this one soon, it’s fantastic. And definitely check out Bridget’s fantastic blog if you have not already done so!

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Other amazing-looking recipes of Bridget’s I considered making: Crescent Rolls; Vegetarian Lasagna

Read the rest of this series!  Part One    Part Two    Part Four
Part Five    Part Six    Part Seven    Part Eight    Part Nine    Part Ten

Source: lightly adapted from The Way the Cookie Crumbles

Ingredients:
2 tablespoons olive oil
1 medium onion, finely chopped
1 jalapeno, minced
2 tablespoons chopped fresh ginger
3 cloves garlic, chopped
1 tablespoon tomato paste
2 teaspoons ground turmeric
2 teaspoons garam masala
1½ teaspoon ground cumin
1½ teaspoon ground coriander
1 teaspoon cumin seeds
¼ teaspoon cayenne
1 (15-ounce) can diced tomatoes, with juice
2 (15-ounce) cans red kidney beans, rinsed and drained
1 teaspoon salt
1 cup vegetable or chicken stock, if needed
½ cup chopped fresh cilantro

Directions:
In a 3-quart saucepan over medium heat, heat the oil. Add the onion and jalapeno and cook, stirring occasionally, until the onion just starts to brown at the edges, 5-8 minutes. Add the garlic, ginger, tomato paste and spices; cook, stirring constantly, until fragrant, about 1 minutes.
Add the tomatoes and their juice, the beans, and the salt. Bring to a boil over medium-high heat; if you notice that you have no liquid to boil, add the stock here; once boiling, then decrease the heat to low and simmer uncovered for 10 minutes. Stir in the cilantro, taste for seasoning, and serve over rice or with naan. I served over rice, but I bet naan would have been fantastic.