CURRY POWDER INGREDIENTS RECIPES

Name: Homemade Curry Powder
Prep time: 10 min
Total time: 10 min
Yield: 1/4 cup
Ingredients: 4 1/2 teaspoons ground coriander; 2 teaspoons turmeric; 1 1/2 teaspoons cumin seeds; 1/2 teaspoon whole black peppercorn (1/2 to 1); 1/2 teaspoon crushed red pepper flakes (1/2 to 1); 1/2 teaspoon cardamom, whole,without pods; 1/2 inch cinnamon stick; 1/4 teaspoon whole cloves; 1/4 teaspoon ground ginger

HOMEMADE CURRY POWDER RECIPE - FOOD.COM

Homemade Curry Powder Recipe - Food.com image

Make and share this Homemade Curry Powder recipe from Food.com.

Total Time 10 minutes

Prep Time 10 minutes

Yield 1/4 cup

Number Of Ingredients 9

Ingredients

4 1/2 teaspoons ground coriander
2 teaspoons turmeric
1 1/2 teaspoons cumin seeds
1/2 teaspoon whole black peppercorn (1/2 to 1)
1/2 teaspoon crushed red pepper flakes (1/2 to 1)
1/2 teaspoon cardamom, whole,without pods
1/2 inch cinnamon stick
1/4 teaspoon whole cloves
1/4 teaspoon ground ginger

Steps:

In a blender container, place all.
Cover and grind for 1 to 2 minutes or till mixture is a fine powder.
Store spice mixture in airtight container in cool dry place.

Nutrition Facts : Calories 236.3, FatContent 11.2, SaturatedFatContent 1.3, CholesterolContent 0, SodiumContent 46.9, CarbohydrateContent 41.2, FiberContent 21.1, SugarContent 1.6, ProteinContent 8.5

CAULIFLOWER CURRY RECIPE - BBC GOOD FOOD

Cauliflower curry recipe - BBC Good Food image

This simple vegan curry recipe uses a whole cauliflower, including the stem and leaves, so there's no waste. It's addictive and easy to make

Provided by Rosie Birkett

Categories Dinner, Main course, Supper

Total Time 1 hours 10 minutes

Prep Time 25 minutes

Cook Time 45 minutes

Yield 4

Number Of Ingredients 16

Ingredients

1 tsp fenugreek seeds
1 tsp coriander seeds
1 cardamom pod, seeds only
1 tsp dried curry leaves
2 tbsp sunflower oil
¼ tsp turmeric
1 tsp ground cumin
1 tsp chilli powder
1 tbsp finely chopped ginger
4 garlic cloves, crushed
2 green green chillies, deseeded and finely chopped
2 red onions, diced
1 whole cauliflower, including stem and leaves, chopped into bite-sized pieces
2 large tomatoes, cut into wedges
250ml coconut milk
1 lime, juiced

Steps:

Heat a wok over a high heat. Add the fenugreek, coriander, cardamom seeds and curry leaves, and toast for 2 mins or until starting to brown and release their aromas. Remove and grind to a powder using a pestle and mortar or spice grinder.
Return the wok to the high heat and add the oil. Add all the spices (including the ones you just ground) and cook for 1 min, then add the ginger, garlic, chilli, onion and 1 1/2 tsp salt, and stir-fry for 5 mins.
Add the cauliflower, toss with the other ingredients so it’s well coated, then stir-fry for 7-10 mins or until it starts to soften. Add the tomatoes and stir-fry for another 3-5 mins or until they start to break down.
Pour in the coconut milk and cook over a medium heat, stirring, for 15-20 mins until the cauliflower is tender and the sauce has reduced. Squeeze over the lime juice and check for seasoning. Can be made a day ahead – pour in the coconut milk, reduce by half, then leave to cool and keep in the fridge.

Nutrition Facts : Calories 268 calories, FatContent 18 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 16 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 7 grams fiber, ProteinContent 6 grams protein, SodiumContent 1.9 milligram of sodium

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HOMEMADE CURRY POWDER RECIPE - FOOD.COM

Make and share this Homemade Curry Powder recipe from Food.com.
From food.com
Reviews 5.0
Total Time 10 minutes
Calories 236.3 per serving

Store spice mixture in airtight container in cool dry place.

See details

CAULIFLOWER CURRY RECIPE - BBC GOOD FOOD

This simple vegan curry recipe uses a whole cauliflower, including the stem and leaves, so there's no waste. It's addictive and easy to make
From bbcgoodfood.com
Total Time 1 hours 10 minutes
Category Dinner, Main course, Supper
Calories 268 calories per serving

Pour in the coconut milk and cook over a medium heat, stirring, for 15-20 mins until the cauliflower is tender and the sauce has reduced. Squeeze over the lime juice and check for seasoning. Can be made a day ahead – pour in the coconut milk, reduce by half, then leave to cool and keep in the fridge.

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