Curry powder
- 2 tablespoons whole coriander seeds
- 1 tablespoon whole cumin seeds
- 2 teaspoons black peppercorns
- 1 ½ whole brown mustard seeds
- 1 teaspoon whole fenugreek seeds
- 5 whole cloves
- 3 dried hot chilies, crumbled
- 1 ½ teaspoons ground turmeric
- Put a small cast iron frying pan on a medium heat
- When hot, add the coriander, cumin, peppercorns, mustard, fenugreek cloves and chilies
- Stir until you get mildly toasted aroma
- Add the turmeric and stir for ten seconds
- Turn onto a clean plate to cool
- Grind in a coffee grinder or, if you have it, a spice grinder
- Store in a clean jar away from heat and sunlight
- Makes 5 - 6 tablespoons
Recipe by JAQUO Lifestyle Magazine at https://jaquo.com/vegan-pumpkin-curry-soup-recipe/
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